Turkey Free Edamame Guacamole
Guacamole just got a serious upgrade, and this edamame-boosted version is creamy, bright, and packed with flavor from every angle. The combination of mashed edamame and ripe avocado creates a luscious, slightly chunky texture that holds up beautifully on a chip or alongside crudités. Fresh lime juice, jalapeño, garlic, and cumin do the heavy lifting here, giving you that bold, layered taste you want from a great dip without any shortcuts. Every single ingredient in this recipe is naturally free from poultry, so there's zero guesswork or label-reading anxiety — just clean, plant-forward eating at its best. The optional Roma tomato adds a juicy pop of color and freshness if you want to take it one step further. This is the kind of recipe that disappears fast at a party, and nobody will even notice it's anything other than the best guacamole they've ever had.
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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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