PCOS Friendly Edamame Guacamole
Guacamole just got a serious nutritional upgrade, and honestly it tastes even better than the original. Blending creamy avocado with mashed edamame adds a boost of plant-based protein and fiber — two things that genuinely matter when you're managing blood sugar and hormone balance. The edamame brings a subtle, earthy richness that fills out the texture beautifully, while the avocado keeps everything silky and satisfying. Fresh lime juice, jalapeño, garlic, and cumin do the heavy lifting on flavor, so this dip is anything but boring. Extra virgin olive oil ties it all together with a drizzle of healthy fat that helps keep cravings in check long after the bowl is empty. Serve it with crunchy vegetable crudités to keep things light, or go classic with tortilla chips when you want a little more indulgence. It comes together in one bowl with minimal prep, making it the kind of snack you'll actually want to make on repeat.
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Learn more →Ingredients
6 servings
- 1 cup frozen shelled edamame
- 2 ripe avocados, halved and pitted
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 jalapeño, seeded and finely minced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 clove garlic, finely minced
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 roma tomato, seeded and finely diced (optional)
Instructions
- 1
Bring a small saucepan of salted water to a boil over high heat. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain and rinse under cold water until cool to the touch.
- 2
Transfer the cooled edamame to a mixing bowl and mash with a fork or potato masher until mostly smooth with some texture remaining — a few whole or half beans are fine.
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