Citric Acid Free Edamame Guacamole
Guacamole lovers who need to avoid citric acid often hit a wall with store-bought dips, which are routinely preserved with citric acid to prevent browning. This version keeps things clean by relying on fresh-squeezed lime juice as the only acidic element, so you know exactly what's going into every bite. Mashed edamame gets folded in alongside ripe avocado, creating a dip that's extra creamy and surprisingly protein-packed without changing the flavor you love. Jalapeño, red onion, garlic, and cumin bring the heat and depth, while fresh cilantro keeps it bright and herbaceous. The olive oil adds a subtle richness that ties everything together beautifully. Serve it right away with crunchy vegetable crudités or tortilla chips and watch it disappear from the bowl faster than you can make it.
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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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