Macadamia Free Edamame Guacamole
Guacamole just got a protein-packed upgrade, and it's every bit as creamy and vibrant as the classic you know and 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 combination is surprisingly seamless — the edamame blends into the avocado base without fighting it, adding body and a subtle earthiness that makes each scoop feel more substantial. Red onion and garlic round out the savory depth, while a drizzle of olive oil gives the whole thing a silky finish. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your snack spread. Serve it straight from the bowl with tortilla chips or crisp vegetable crudités, and don't be surprised when it disappears faster than a standard guac would.
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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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