Pregnancy Friendly Edamame Guacamole
Guacamole gets a serious nutritional upgrade here, thanks to the addition of cooked edamame blended right into the base. Edamame brings a boost of plant-based protein and folate — a nutrient that matters enormously during pregnancy — while the creamy avocado keeps that rich, satisfying texture you'd expect. Fresh lime juice, garlic, cumin, and a touch of jalapeño layer in bright, bold flavor without relying on anything processed or questionable. The whole thing comes together in one bowl with simple, whole ingredients you can feel genuinely good about. It's also easy to dial back the jalapeño if heat sensitivity is a concern, making it flexible for however you're feeling on any given day. Serve it with crunchy vegetable crudités for an extra hit of fiber and vitamins, or go classic with tortilla chips when you just need something satisfying and fast. This is the kind of snack that earns a permanent spot in the rotation.
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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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