Pork Free Edamame Guacamole
Guacamole just got a serious upgrade, and it starts with a handful of edamame. Blending tender, mashed soybeans into creamy avocado adds a subtle nuttiness and a little extra body that makes every scoop feel more satisfying than your average dip. Fresh lime juice, jalapeño, red onion, cilantro, and a touch of cumin bring all the bold, bright flavors you'd expect, while a drizzle of olive oil ties everything together with a silky finish. The whole thing comes together in one bowl with no special equipment — just a fork and a little elbow grease. Every single ingredient here is naturally plant-based and free from any pork-derived additives, so there's no label-reading stress involved. Serve it with tortilla chips or a spread of vegetable 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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