Celery Free Edamame Guacamole
Guacamole just got a protein-packed upgrade, and it's every bit as creamy and vibrant as the classic you already love. Edamame is mashed right alongside ripe avocado, giving the dip a satisfying body and a subtle nuttiness that plays beautifully with the bright lime juice and fresh cilantro. Jalapeño, garlic, red onion, and cumin round out the flavor so every bite has that bold, layered kick you want from a great dip. The whole thing comes together in one bowl with no complicated steps — just boil, mash, mix, and serve. Since every ingredient here is naturally free of celery in any form, there's no need to scrutinize labels or worry about hidden stalks lurking in a spice blend or store-bought mix. Scoop it up with tortilla chips or pile it onto vegetable crudités for a fresh, crowd-pleasing spread that works just as well for a weeknight snack as it does for a party.
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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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