Candida Diet Friendly Edamame Guacamole
Guacamole gets a serious protein boost here thanks to the addition of mashed edamame, which blends seamlessly with ripe avocado for a dip that's creamy, satisfying, and genuinely hard to stop eating. Every ingredient in this recipe — from the fresh lime juice and cilantro to the garlic, cumin, and jalapeño — is exactly the kind of whole, unprocessed food that works well when you're being mindful about what goes into your body. There's no sugar, no vinegar, no yeast, and no sneaky additives hiding in the mix, which makes this a rare dip you can actually enjoy without second-guessing the label. The edamame adds a subtle nuttiness and a little extra staying power, so this isn't just a snack — it's something that actually keeps you full. A drizzle of extra virgin olive oil ties everything together with a richness that feels indulgent without straying from the plan. Serve it with crisp vegetable crudités for a fully on-track pairing, or go for tortilla chips if that fits your approach. It comes together in one bowl with minimal cleanup, which honestly makes it even better.
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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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