Fish Free Edamame Guacamole
Guacamole just got a serious upgrade, and the secret is a handful of edamame blended right in with the avocado. The edamame adds a subtle creaminess and a little extra body, making every scoop feel more satisfying without changing the flavor you already love. Bright lime juice, jalapeño heat, fresh cilantro, and a whisper of cumin keep things tasting bold and fresh — exactly what a great dip should be. Every ingredient here is straightforwardly plant-based and ocean-free, so there's zero guesswork about what's in the bowl. It comes together with simple mashing and stirring, no special equipment required, and the optional Roma tomato on top makes it look like something you'd order at a restaurant. Serve it with tortilla chips or crunchy 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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