Yields2 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins
Ingredients
1cuporganic edamame (shelled, frozen and thawed)
1large avocado (seed removed)
2tbspred onion (roughly diced)
2tbspbasil (roughly chopped)
1tspground cumin
1tbsporganic lemon zest
2tbsplemon juice (freshly squeezed)
¼tspsalt (optional)
¼tspground black pepper (optional)
2slices organic whole grain bread
1cuporganic arugula
½cupsprouts (broccoli, clover, alfalfa or any sprout of your choice)
2tbspgreen onions (sliced)
crushed red pepper flakes (optional) to taste
2tbspblack seeds or Seedy Salad Topper, link in Chef’s Notes
2lemon wedges
Directions
1
Bring a medium stovetop pot halfway filled with water to a boil.
2
Add the edamame and blanch for 2 minutes before draining and transferring to a food processor.
3
Add the avocado, onion, basil, cumin, lemon zest, lemon juice, and optional salt and pepper to the food processor and pulse several times until the edamame and avocado are blended. The mixture doesn’t have to be smooth; in fact, chunky pieces of edamame are good for some texture. Alternatively, you could add all of the ingredients to a large mixing bowl and mash with a potato masher or fork until ¾ of the edamame is mashed. Set aside.
4
Toast your bread, then add your bread to separate plates in preparation for assembling the dish.
5
Divide the arugula and sprouts between the two slices of bread.
6
Divide the avocado edamame mixture between the two slices of bread, adding it on top of the arugula and spreading it out evenly.
7
Sprinkle with green onion, optional red pepper flakes, and black seeds or Seedy Salad Topper, and serve with lemon wedges.
Chef's Notes
Substitutions Substitute edamame with creamy white beans of choice.
Substitute lemon juice with lime juice.
Use chopped raw spinach or other leafy green in place of arugula.
Use microgreens in place of arugula.
Substitute minced shallots for green onion.
Use cilantro, chives, or parsley in place of basil.
Add More Deliciousness and Nutrition Top this creamy toast with fresh and fermented or pickled vegetables such as fresh radish, cucumber, tomato slices, sauerkraut, kimchi, mixed pickled vegetables, or pickled onion. Or use herbs like parsley, dill, cilantro, chives, sage, or more basil as a garnish.
Prep Ahead If using, prepare the Seedy Salad Topper ahead of time and store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to three months.
Storage Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
1cuporganic edamame (shelled, frozen and thawed)
1large avocado (seed removed)
2tbspred onion (roughly diced)
2tbspbasil (roughly chopped)
1tspground cumin
1tbsporganic lemon zest
2tbsplemon juice (freshly squeezed)
¼tspsalt (optional)
¼tspground black pepper (optional)
2slices organic whole grain bread
1cuporganic arugula
½cupsprouts (broccoli, clover, alfalfa or any sprout of your choice)
2tbspgreen onions (sliced)
crushed red pepper flakes (optional) to taste
2tbspblack seeds or Seedy Salad Topper, link in Chef’s Notes
2lemon wedges
Directions
1
Bring a medium stovetop pot halfway filled with water to a boil.
2
Add the edamame and blanch for 2 minutes before draining and transferring to a food processor.
3
Add the avocado, onion, basil, cumin, lemon zest, lemon juice, and optional salt and pepper to the food processor and pulse several times until the edamame and avocado are blended. The mixture doesn’t have to be smooth; in fact, chunky pieces of edamame are good for some texture. Alternatively, you could add all of the ingredients to a large mixing bowl and mash with a potato masher or fork until ¾ of the edamame is mashed. Set aside.
4
Toast your bread, then add your bread to separate plates in preparation for assembling the dish.
5
Divide the arugula and sprouts between the two slices of bread.
6
Divide the avocado edamame mixture between the two slices of bread, adding it on top of the arugula and spreading it out evenly.
7
Sprinkle with green onion, optional red pepper flakes, and black seeds or Seedy Salad Topper, and serve with lemon wedges.
