Emulsifier Free Edamame Guacamole
Guacamole gets a protein-packed twist here, with cooked edamame folded right into the mashed avocado for a dip that's creamy, hearty, and genuinely satisfying. Every single ingredient in this recipe is whole and unprocessed — fresh limes, jalapeño, red onion, cilantro, garlic, and a drizzle of extra virgin olive oil — so there's nothing hidden to worry about. That matters more than it sounds, because store-bought dips and even some restaurant guacamoles sneak in stabilizers and additives that can be hard to spot on a label. Making it from scratch puts you completely in control. The cumin adds a warm, earthy depth that ties everything together, while the lime juice keeps the flavors bright and the color vivid. Serve it with vegetable crudités or tortilla chips and it disappears fast — this is the kind of crowd-pleasing dip that nobody needs to know is also doing something good for them.
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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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