Follow these steps for perfect results
peeled edamame
peeled
broccoli stem
peeled
avocado
peeled
scallion
sliced
red onion
diced
fresh garlic
minced
jalapeno
minced
lime
juice of
tomatoes
diced
cilantro
chopped
salt
pepper
cumin
oregano
Simmer the peeled edamame in boiling water for 2 minutes or until soft; drain.
Blanch the broccoli in rolling boiling water for 30 seconds to 1 minute; drain.
In a food processor, pulse scallion, red onion, garlic, jalapeno, lime juice, tomato, and cilantro until finely minced.
Add broccoli and edamame; pulse until well incorporated.
Add roughly chopped avocado; pulse until combined but not completely pureed, preserving some chunky avocado texture.
Taste and adjust seasonings with salt, pepper, and lime juice; optionally fold in cumin and oregano.
Expert advice for the best results
Add a squeeze of lemon juice for extra tang.
Adjust the amount of jalapeno to your spice preference.
Serve with tortilla chips or vegetable sticks.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Serve in a bowl, garnished with cilantro and a lime wedge.
With tortilla chips
With crudités
As a topping for tacos
Crisp and refreshing.
Classic pairing.
Discover the story behind this recipe
Guacamole is a staple in Mexican cuisine.
Discover more delicious Mexican-fusion Appetizer recipes to expand your culinary repertoire
A quick and elegant appetizer featuring the rich flavors of caviar, sour cream, and red onion in a simple quesadilla.
A delightful appetizer featuring layers of creamy guacamole, savory smoked salmon, and a refreshing touch of micro arugula, all served in a convenient shot glass.