Tree Nut Free Edamame Guacamole
Guacamole just got a serious upgrade, and it starts with a handful of edamame stirred right into the mix. The cooked soybeans get mashed alongside ripe avocado to create a dip that's creamier and a little heartier than the classic version, with a subtle earthiness that makes every scoop more interesting. Bright lime juice, jalapeño heat, red onion, and fresh cilantro keep all the flavors you love about traditional guac front and center, while cumin and garlic round everything out beautifully. Every single ingredient here is naturally free of tree nuts — no swaps, no substitutions, no label-reading required. That matters more than you'd think, since dips and spreads at parties or in stores can sometimes hide unexpected nut-based additions like cashew cream or almond oil. This one is built entirely from fresh produce, olive oil, and simple pantry staples, so you can set it out with confidence. Pile it onto tortilla chips or serve it alongside crunchy vegetable crudités and watch it disappear fast.
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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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