Turmeric Free Edamame Guacamole
Guacamole gets a protein-packed twist here, with creamy avocado and tender edamame joining forces for a dip that's rich, satisfying, and genuinely hard to stop eating. The edamame is boiled until bright green and mashed right into the avocado, giving the final texture a hearty body that holds up beautifully on a chip or alongside crunchy crudités. Bright lime juice, fresh cilantro, jalapeño heat, and a hit of garlic keep every bite lively and layered. The seasoning leans on cumin and black pepper for warmth and depth — no turmeric in sight, so anyone avoiding that spice can dig in without a second thought. A drizzle of extra virgin olive oil ties everything together with a subtle richness that elevates this well beyond a basic party dip. Optional diced Roma tomato adds a fresh, juicy pop if you want a little extra color and brightness in the bowl. This is the kind of crowd-pleaser that disappears fast, so you might want to double the batch.
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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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