Nibbles Week: Edamame Guacamole - Sweet Potato Chronicles - Sweet Potato Chronicles

Nibbles Week: Edamame Guacamole

I often go on food ben­ders. I'll find a dish I fall in love with and then eat it every day for a month. I'm still on my Jen­nifer Anis­ton overnight oat­meal for break­fast bender–haven't been able to kick that one yet. I'm also cur­rently on a gua­camole run. Lately, some­where in my day, I have it. Take lunch. I've been hav­ing the dip on a piece of thick-cut, multi-grain toast and it's always with a few add-ons like shaved Mon­terey jack cheese, cilantro, even an egg. Or I'm pol­ish­ing off a bowl with chips or rice crack­ers as a snack. The other night I made Hal­ibut for din­ner and couldn't' resist adding it to my plate. It doesn't mat­ter if I haven't made tacos. I'll find a way to sneak it in.


When I do this, you know, beat a dead horse, I gen­er­ally try to find a few other ways to eat my food obses­sion. It's prob­a­bly why I've been known to make a ben­der last six months. I can't even talk about the peanut but­ter and jelly obses­sion I had last year. I'm still recov­er­ing from that one. Gua­camole is no excep­tion. In fact, this ver­sion is a mash-up of my lat­est food orgy paired with one of Scarlett's cur­rent addic­tions, edamame. She's been eat­ing a lot of the lit­tle bean lately. In fact, she has a great recipe she made-up using fresh chives and corian­der from our gar­den. I'll have to post that some time soon.

But back to me. This gua­camole is a nice twist on the tra­di­tional chip pair­ing. It's a great way to get the kid's involved in the kitchen too. They can have a lit­tle fun smoosh­ing the avo­cado and edamame. It's also def­i­nitely a great addi­tion to your sum­mer menu. In fact, feel free to stick it any­where in your menu, even break­fast. Obvi­ously, I've already tried it there and it's so sat­is­fy­ing and yummy.

Edamame Gua­camole
2 avo­ca­dos, halved, seeded and peeled
1 lime, juiced
1 cup edamame, cooked and mashed with a potato masher
1/2 tea­spoon salt
1/2 medium onion, diced
1 clove gar­lic, minced
1 table­spoon chopped cilantro


In a medium bowl, place avo­cado and roughly mash them with a fork. Mix in the lime juice, edamame and salt. Then stir in the onion, gar­lic and cilantro. Taste and add more salt or cilantro depend­ing on per­sonal pref­er­ence. You can also add a hit of Tabasco sauce if you like your guar with a lit­tle heat. I have a friend who loves it like that. Right, Alexa?

Cover the bowl with plas­tic wrap, pressed down into the bowl against the gua­camole and place it in the refrig­er­a­tor. Chill for an hour and serve with your favourite chips or snack crackers.


One Comment

  1. Amy says:

    Great idea, Laura! My girls LOVE gua­camole, and this is a great way to sneak in some extra pro­tein! Will try for sure!

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