Walnut Free Edamame Guacamole
Guacamole just got a serious upgrade, and this edamame twist is the kind of dip that disappears fast at any gathering. Creamy mashed avocado meets tender, protein-packed edamame for a base that's richer and more satisfying than the classic version alone. Bright lime juice, fiery jalapeño, and a hit of cumin keep the flavor bold and fresh, while the red onion and cilantro add just enough bite and herbal lift to make every scoop interesting. The whole thing comes together with simple, whole ingredients — no packaged seasoning blends, no mystery additives, just clean produce and pantry staples you can feel good about. For anyone navigating tree nut concerns, this recipe is naturally safe from the start, since every ingredient is straightforward and easy to verify. Serve it with tortilla chips or a pile of crunchy vegetable crudités, and watch it vanish before you even sit 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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