Cinnamon 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 extra body and a subtle nuttiness that plays beautifully with the bright hit of fresh lime juice. Jalapeño, red onion, garlic, and cumin bring the heat and depth, while cilantro keeps things fresh and lively — no warming spices like cinnamon anywhere in sight, so this is a completely safe and satisfying option for anyone who needs to avoid it. The whole thing comes together in one bowl with minimal fuss, and a drizzle of olive oil at the end gives it a silky, restaurant-worthy finish. Serve it with tortilla chips or a pile of vegetable crudités and watch it disappear faster than you expect.
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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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