Rice Free Edamame Guacamole
Guacamole gets a protein-packed upgrade here, with creamy avocado and mashed edamame coming together in a dip that's rich, bright, and genuinely satisfying. The edamame adds a subtle earthiness and a little body that makes the whole thing feel more substantial than your average bowl of guac. Fresh lime juice, jalapeño, garlic, and cumin keep the flavor bold and lively, while red onion and cilantro round it out with that classic, crowd-pleasing finish. Every single ingredient in this recipe is naturally free of rice and rice-derived additives — no fillers, no starchy thickeners, nothing hidden. That's actually harder to guarantee with store-bought dips, where rice flour or rice starch can sneak into ingredient lists as a binder or texture agent. Making it from scratch means you know exactly what's in the bowl. Serve it with vegetable crudités or tortilla chips and watch it disappear faster than you expected.
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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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