Wheat Free Edamame Guacamole
Guacamole just got a serious upgrade, and the secret is a handful of edamame blended right in with the avocado. The result is a dip that's creamier and heartier than the classic version, with a subtle nuttiness that plays beautifully against the bright lime juice and fresh cilantro. Every single ingredient here is naturally free of wheat, so there's no label-reading stress or ingredient swaps required — just real, whole foods doing all the work. The jalapeño and cumin bring just enough heat and warmth to keep things interesting, while the red onion adds a little crunch in every bite. Serve it with vegetable crudités or your favorite tortilla chips and watch it disappear faster than you'd expect. It's the kind of crowd-pleasing dip that works for a casual weeknight snack just as well as it does at a party spread.
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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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