High Fructose Corn Syrup Free Edamame Guacamole
Guacamole just got a serious upgrade, and it starts with a handful of edamame blended right into the base. The combination of creamy avocado and mashed edamame creates a dip that's thick, satisfying, and packed with plant-based protein — the kind of snack that disappears fast at any gathering. Every ingredient here is whole and straightforward: fresh lime juice, jalapeño, red onion, cilantro, garlic, cumin, and a drizzle of extra virgin olive oil. There's no processed sweetener hiding anywhere in the mix, which is exactly the problem with so many store-bought dips and sauces that sneak in corn syrup derivatives to extend shelf life or balance acidity. Making it yourself means you control every single component, and this recipe keeps things clean without sacrificing any of the bold, zesty flavor you'd expect. A finishing fold of diced Roma tomato adds a little brightness, and the whole thing comes together in one bowl with minimal effort. Serve it with tortilla chips or vegetable crudités and watch it vanish.
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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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