Xanthan Gum Free Edamame Guacamole
Guacamole just got a protein-packed upgrade, and it's every bit as creamy and vibrant as the classic you love. Cooked edamame gets mashed right alongside ripe avocado, creating a dip that's thick, satisfying, and loaded with fresh flavor from lime juice, jalapeño, cilantro, and cumin. Every single ingredient here is naturally whole and unprocessed, so there's zero need to scan labels for hidden additives or stabilizers — what you see is exactly what goes in the bowl. The olive oil adds a subtle richness that ties everything together, while the red onion and garlic keep each bite lively and bold. If you want a little extra color and freshness, the optional Roma tomato folds in beautifully at the end. It comes together quickly and serves up well with tortilla chips or crunchy vegetable crudités for a crowd-pleasing snack or starter.
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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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