Seed Oil Free Edamame Guacamole
Guacamole gets a protein-packed twist here, with mashed edamame folded right into the creamy avocado base for a dip that's thicker, heartier, and somehow even more satisfying than the classic. Every ingredient on this list is exactly what it sounds like — fresh produce, lime juice, spices, and a drizzle of extra virgin olive oil — so there's no mystery fat hiding in the mix. That matters more than people realize with store-bought dips, which almost always rely on canola, soybean, or sunflower oil as a cheap filler. Here, the olive oil does the heavy lifting, adding a subtle richness that plays beautifully against the bright lime and the heat from the jalapeño. The cumin and garlic round everything out into something that tastes deeply seasoned without any effort. Serve it with crunchy vegetable crudités or tortilla chips and watch it disappear before you've even set the bowl 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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