Vegetarian Edamame Guacamole
Classic guacamole is already a crowd-pleaser, but folding in mashed edamame takes it somewhere genuinely exciting — creamier, heartier, and packed with plant-based protein that keeps you coming back for more. The edamame gets boiled until bright green and tender, then mashed right alongside ripe avocado for a base that's silky yet satisfyingly chunky. Fresh lime juice, jalapeño, red onion, cilantro, and a touch of cumin layer in bold, vibrant flavor that tastes anything but simple. A drizzle of extra virgin olive oil ties everything together with a subtle richness that elevates the whole bowl. Every single ingredient here is naturally meat- and animal-product-free, so there's no label-reading required — just straightforward, feel-good cooking. Serve it with tortilla chips or a spread of vegetable crudités and watch it disappear before you've even sat 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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