Mustard Free Edamame Guacamole
Guacamole just got a protein-packed upgrade, and it's every bit as creamy and vibrant as the classic you already love. Edamame is mashed right alongside ripe avocado, giving the dip a slightly heartier texture while keeping that rich, buttery base intact. Bright lime juice, jalapeño heat, fresh cilantro, and a whisper of cumin bring all the bold flavors you'd expect — and every single ingredient is clean and straightforward with zero hidden condiments to worry about. That matters more than you'd think, since mustard has a sneaky way of showing up in store-bought dips, spice blends, and even pre-made guacamole. Here, you're in full control from the first boil to the final taste-and-adjust. A drizzle of olive oil ties everything together beautifully, and the optional Roma tomato adds a fresh pop of color and juiciness. Scoop it up with tortilla chips or crudités and watch it disappear before you even sit 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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