Bring 4 cups (950 ml) of water to a boil in a medium saucepan. Season generously with salt then add edamame. Cover and let boil for 12-15 minutes, or until the edamame is very tender.
While the edamame boils, prepare the rest of your ingredients.
When the edamame is tender, drain and rinse with cold water to cool it down quickly. Transfer the edamame to a food processor along with half of the chopped avocado. Turn the food processor on, stopping to scrape down the sides a couple of times. Blend until the mixture is smooth and no large pieces of edamame remain — there may be some slight graininess from the edamame, but this is okay!
Next, add the remaining avocado along with the red onion, jalapeño, lime juice, and 1/2 tsp salt (adjust amount if altering default number of servings). Pulse until the mixture is well blended and the onion and jalapeño are in small pieces.
Transfer to a serving dish, add the cilantro, and stir. Then taste and adjust flavor as needed, adding more lime (or lemon) juice for acidity, cilantro for herby flavor, jalapeño for spice, or salt to taste.
Serve immediately with tortilla chips or veggies of choice. Store leftovers well covered for up to 2-3 days in the refrigerator, though best when fresh.
To extend freshness and prevent browning, squeeze a little more lime juice over the top of the guacamole and make sure a lid or plastic wrap is touching the surface of the guacamole. If the top appears slightly browned after storing, just scoop off the very top layer — the guacamole underneath is usually fine!
*Loosely adapted from True Food Kitchen’s Edamame Guacamole. *Nutrition information is a rough estimate calculated with the lesser amounts of jalapeño and lime juice and without optional ingredients.