Barley Free Edamame Guacamole
Guacamole just got a serious upgrade, and this edamame-boosted version is creamy, bright, and packed with flavor from every angle. The combination of mashed edamame and ripe avocado creates a dip that's thicker and more satisfying than your average bowl of guac, with a texture that clings beautifully to a chip. Fresh lime juice, jalapeño, red onion, and cilantro keep things lively, while a touch of cumin adds just enough warmth to round it all out. Every single ingredient here is naturally free of barley, so there's no need to scrutinize labels or worry about hidden grain derivatives sneaking into your snack spread. That's a bigger deal than it sounds — many store-bought dips and seasoning blends can contain unexpected grain-based fillers or malt-derived additives. Making it from scratch with whole, fresh ingredients puts you completely in control. Serve it with tortilla chips or vegetable crudités and watch it disappear before you even 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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