Brazil Nut 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 a classic guac, with a subtle nuttiness that plays beautifully against the sharp lime juice and fresh cilantro. Jalapeño and garlic bring the heat and depth, while a drizzle of olive oil ties everything together with a silky finish. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety — just straightforward, whole-food goodness you can feel confident serving to anyone at the table. The optional Roma tomato adds a juicy pop of color and freshness if you want to take it up another notch. Scoop it up with tortilla chips or pile it onto crudités for a crowd-pleasing appetizer that disappears fast.
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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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