Red Meat Allergy Friendly Edamame Guacamole
Guacamole just got a serious upgrade, and this edamame-boosted version is creamy, bright, and packed with plant-based goodness. The combination of mashed edamame and ripe avocado creates a dip that's luxuriously thick with a satisfying, slightly chunky texture — way more interesting than your average bowl of green. Fresh lime juice, jalapeño, garlic, and cumin bring bold, layered flavor, while the red onion and cilantro keep things lively and fresh. Every single ingredient here is naturally free from red meat, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. The optional Roma tomato adds a juicy pop of color and sweetness that really ties the whole thing together. Serve it with tortilla chips or 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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