Alpha Gal Friendly Edamame Guacamole
Guacamole gets a satisfying protein boost here thanks to mashed edamame folded right in with the creamy avocado — the result is a dip that's thicker, heartier, and somehow even more addictive than the classic. Every ingredient in this recipe is entirely plant-based, so there's no need to scan labels for hidden mammalian-derived additives or worry about cross-contact with meat products. Fresh lime juice, jalapeño, red onion, and a pinch of cumin do all the heavy lifting on flavor, making this feel anything but restricted. The edamame gets briefly boiled until bright green and tender, then mashed to a slightly chunky texture that blends beautifully with the avocado for a dip that holds its shape on a chip. A drizzle of extra virgin olive oil ties everything together with a subtle richness that makes the whole bowl feel a little luxurious. Serve it with tortilla chips or vegetable crudités and watch it disappear before you even get a chance to sit down.
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Learn more →Ingredients
6 servings
- 1 cup frozen shelled edamame
- 2 ripe avocados, halved and pitted
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 jalapeño, seeded and finely minced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 clove garlic, finely minced
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 roma tomato, seeded and finely diced (optional)
Instructions
- 1
Bring a small saucepan of salted water to a boil over high heat. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain and rinse under cold water until cool to the touch.
- 2
Transfer the cooled edamame to a mixing bowl and mash with a fork or potato masher until mostly smooth with some texture remaining — a few whole or half beans are fine.
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