Chestnut Free Edamame Guacamole
Guacamole gets a protein-packed upgrade here, with creamy avocado and tender edamame coming together in a dip that's rich, bright, and genuinely hard to stop eating. The edamame is boiled until vivid green and mashed right into the avocado, giving the whole thing a slightly heartier texture without losing that silky, scoopable quality everyone loves. Fresh lime juice, jalapeño, garlic, and cumin bring the heat and depth, while red onion and cilantro keep it lively and fresh. Every single ingredient in this recipe is naturally free from tree nuts, including chestnuts, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The optional Roma tomato adds a juicy pop of color if you want to take it up a notch. Serve it with tortilla chips or crunchy vegetable crudités and watch it disappear before you've even sat 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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