Guacamole without avocado

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

In this recipe, edamame, unripe soybeans that are traditionally found in guacamole, replaces avocado, helping to preserve the flavor, color, and texture of the dish. Pumpkin seeds impart a subtle nuttiness that's characteristic of avocado, while red jalapeño adds a piquant kick. Serve as a dip with crackers or chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g frozen shelled edamame beans
0.5 cups cilantro
3 green onions
1-2 red jalapeños

Ingredient Substitution Suggestions

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Recipes with similar ingredients: edamame beans, jalapeno pepper, cilantro, lime, pumpkin seed, green onions

Cooking the dish according to the recipe:

Cook 350g frozen shelled edamame beans according to label directions; drain and rinse under cold water to cool.
Transfer to a food processor and add 1/2 cup each pumpkin seeds and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water, and 3 thinly sliced green onions (white and light green parts). Add 1-2 finely chopped red jalapeños with seeds (reserve 1 teaspoon for sprinkling) and 1 1/4 teaspoons coarse salt and process until smooth.