Anti Inflammatory Edamame Guacamole
Creamy, vibrant, and packed with plant-based goodness, this guacamole gets a serious upgrade from the addition of mashed edamame alongside ripe avocado. Both ingredients bring healthy fats and a satisfying richness that make every scoop feel indulgent without working against your wellness goals. Fresh lime juice, jalapeño, cilantro, and a touch of cumin layer in bold flavor, while extra virgin olive oil adds a smooth finish that ties everything together. Edamame is a standout ingredient here — it contributes plant protein and compounds that support a low-inflammation approach to eating, making this dip genuinely more than just a party snack. The technique is simple: cook the edamame until tender, mash it with the avocado, and fold in your aromatics for a dip that comes together in minutes. It serves six, so it's perfect for a gathering or a week of snacking with veggie crudités or tortilla chips. The optional Roma tomato adds a juicy, fresh pop if you want to take it even further.
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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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