Pistachio 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. 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 result is a bowl of something that tastes bright and a little smoky, with just enough heat to keep things interesting. Since every ingredient here is straightforward and whole — no blended snack mixes, no seasoning packets, no shared-facility surprises — you can scoop away without second-guessing the label. The optional Roma tomato adds a juicy pop of color that makes the whole thing look like it came straight from a restaurant kitchen. Serve it with tortilla chips or crisp vegetable crudités and watch it disappear before you've even sat 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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