Gluten Free Edamame Guacamole
Guacamole just got a serious upgrade, and it starts with a handful of edamame. Blending tender, mashed soybeans into creamy avocado gives this dip an extra boost of plant-based protein and a satisfying body that holds up beautifully on a chip or alongside crudités. Bright lime juice, fiery jalapeño, red onion, and fresh cilantro keep all the bold, classic flavors you love, while cumin and a drizzle of olive oil round everything out with a subtle warmth. Every single ingredient here is naturally free of gluten, so there's no label-scanning or ingredient-swapping required — just straightforward, whole-food cooking. The technique is simple: boil, mash, mix, and taste. Serve it immediately for the freshest color and flavor, or press a piece of plastic wrap directly onto the surface to keep it vibrant a little longer. Whether you're hosting a crowd or just need a satisfying snack, this dip disappears fast.
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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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