Mediterranean Diet Friendly Edamame Guacamole
Classic guacamole gets a smart, protein-packed upgrade here, with cooked edamame mashed right alongside ripe avocado for a dip that's creamier, heartier, and honestly more interesting than the original. The combination of two plant-based powerhouses is a natural fit for Mediterranean-style eating, which leans heavily on whole foods, healthy fats, and plenty of vegetables. A drizzle of extra virgin olive oil ties everything together beautifully, adding that characteristic richness that makes this style of cooking so satisfying. Fresh lime juice, jalapeño, red onion, cilantro, and cumin keep the flavor bright and bold without relying on anything processed or packaged. The optional Roma tomato adds a juicy pop of color and freshness if you want to take it one step further. Serve it with vegetable crudités to keep things light, or go the tortilla chip route when you want something a little more festive — either way, 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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