Edamame-Avocado Dip with Scallions
Edamame and avocado blend with lime, cilantro, garlic, and scallions into a chunky, higher-protein dip served with crisp vegetable dippers.
By Moow Editorial ·
- Process edamame first, then pulse in avocado to keep some texture.
- Press wrap directly against the surface if preparing ahead.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 snack portions
- Prep time: 18 minutes
- Cook time: 5 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 snack portions.
- Calories: 300 kcal
- Protein: 19 g
- Carbohydrates: 31 g
- Fat: 14 g
- Fiber: 14 g
- Sodium: 221 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 3 1/2 cups (520 g) prepared shelled edamame
- 1 small avocado (190 g)
- 1 cup (60 g) sliced scallions
- 1 packed cup (40 g) cilantro leaves
- 1/3 cup (80 g) lime juice
- 2 cloves (6 g) garlic, chopped
- 2 medium cucumbers (400 g), cut into spears
- 4 medium carrots (320 g), cut into sticks
- 1/2 teaspoon (1 g) cracked black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Heat the prepared edamame in a covered skillet until steaming, then spread on a clean tray and cool for 10 minutes.
2. Process the edamame, lime juice, cilantro, garlic, black pepper, and salt until finely chopped.
3. Add the avocado and half the scallions and pulse to a chunky dip.
4. Divide the dip, cucumber, and carrots into four portions and top with the remaining scallions.
Sources
Contains soy. Cool the edamame promptly before blending, wash produce under running water, avoid allergen cross-contact, and refrigerate the dip within 2 hours.