Pecan Free Edamame Guacamole
Guacamole just got a serious upgrade, and the secret is a handful of edamame blended right into the mix. The soybeans add a subtle creaminess and a little extra body that makes every scoop feel more satisfying without changing the bright, fresh flavor you love. Ripe avocado, fresh lime juice, jalapeño, and cilantro all show up here, so the classic guac DNA is fully intact — just with a fun twist. A pinch of cumin and a drizzle of olive oil round out the depth, and an optional Roma tomato adds a juicy pop of color and freshness. Every single ingredient in this recipe is naturally free of tree nuts, so there's no label-reading stress or substitution gymnastics required. It comes together in one bowl with minimal equipment, making it an easy win for a weeknight snack or a crowd-pleasing party dip. Serve it with tortilla chips or vegetable crudités and watch it disappear 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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