Healthy Recipes

Avocado, edamame and lemon dip

You'll never buy guacamole again once you try this vibrant recipe. No sour cream, no cream cheese, just the natural creaminess of avocado lifted by garlic and lemon.

By Lisa Featherby
  • 10 mins preparation
  • Serves 8 - 10
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Avocado, edamame and lemon dip


  • 4 ripe avocados, chopped
  • 500 gm frozen podded edamame (see note) or peas, defrosted
  • 3 small garlic cloves, crushed
  • ½ preserved lemon, pith and flesh removed, rind rinsed and finely chopped


  • 1
    Purée avocado, edamame, garlic, lemon juice and preserved lemon rind in a food processor and season to taste with salt and Tabasco. Serve topped with coriander, lemon rind, and a drizzle of oil. Avocado dip will keep refrigerated in an airtight container for a day.


Frozen edamame, green soy beans, are available from select Asian grocers. Drink suggestion by Rosie Meehan

  • undefined: Lisa Featherby