Coconut 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. Cooked edamame gets mashed right alongside ripe avocado, creating a dip that's thick, satisfying, and loaded with fresh flavor from lime juice, jalapeño, cilantro, and a touch of cumin. The olive oil adds a silky finish that ties everything together beautifully. Every single ingredient here is straightforward and naturally free from coconut in any form — no coconut aminos, no coconut oil, no hidden tropical additions sneaking in — so you can dig in without a second thought. Serve it with tortilla chips or a pile of crunchy vegetable crudités and watch it disappear fast. It's the kind of crowd-pleasing dip that works just as well for a casual weeknight snack as it does for a party spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!