Pescatarian Edamame Guacamole
Classic guacamole gets a protein-packed upgrade here, with cooked edamame folded right into the mashed avocado for a dip that's creamier, heartier, and honestly more satisfying than the original. The edamame adds a subtle earthy sweetness that plays beautifully against the bright lime juice, fiery jalapeño, and fresh cilantro — it's a flavor combination that feels both familiar and totally new. Every ingredient in this recipe is naturally plant-based and ocean-friendly, so it fits seamlessly into a pescatarian lifestyle without any swaps or substitutions required. A drizzle of extra virgin olive oil and a pinch of cumin round out the depth, making this feel like something you'd order at a trendy restaurant rather than whip up at home. Serve it with tortilla chips or a pile of vegetable crudités and watch it disappear before you've even sat down. It's the kind of dip that makes you rethink what guacamole can be.
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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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