Chicken Free Edamame Guacamole
Guacamole just got a serious upgrade, and it's entirely plant-based from start to finish. Creamy avocado gets mashed together with tender edamame for a dip that's thicker, heartier, and a little more protein-packed than your standard bowl of guac. Bright lime juice, fresh cilantro, jalapeño heat, and a whisper of cumin pull everything together into something that tastes like it took way more effort than it actually did. Every single ingredient here is naturally free of poultry, so there's no label-scanning or substitution stress — just straightforward, crowd-pleasing flavor. The optional Roma tomato adds a juicy pop of color and freshness if you want to take it over the top. Serve it with tortilla chips or a pile of 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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