Elevate your next slice of avocado toast by blending in a full cup of nutrient-rich edamame. The added punch of protein and fiber makes for a filling spread that’s excellent crowned with everything from thinly sliced radishes to tiny microgreens. Use leftovers as a dip for crunchy vegetables, pita chips, or whole-grain crackers.
Prep Time8minutes
Cook Time5minutes
Servings1slice
Calories140kcal
AuthorKatie Morford
Ingredients
1cupshelled edamame5 ounces
1scallionwhite and light green part only
1medium ripe avocado
6large fresh basil leaves
3tablespoonslime juice
3tablespoonswater
½teaspoonkosher salt
1 to 6thick slices crusty breadsuch as whole-grain levain
Optional garnishes: paper thin radish slicesmicrogreens, chopped fresh basil, lime wedges, flaky salt, black pepper
Instructions
Cook the edamame according to package directions until tender. Drain well and transfer to a food processor fitted with a metal blend.
Cut the white and light green part of the scallion into 4 pieces and add to the food processor, along with the avocado, basil, lime juice, water, and salt. Run the food processor until the ingredients blend into a smooth spread, stopping to scrape down the sides a few times along the way.
Lightly toast the bread. Spread 3 to 4 tablespoons of the edamame mixture onto each slice. Top with any or all of the optional garnishes. Enjoy while the toast is still warm.
Store leftovers in a covered container in the fridge, where it is best eaten within 3 days.
Makes enough spread for 5 to 6 slices of Edamame Toast.