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Basil Lime Edamame Toast
Ingredients
By Katie Morford, MS, RD
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- 1 cup shelled edamame (5 ounces)
- 1 scallion, white and light green part only
- 1 medium ripe avocado
- 6 large fresh basil leaves
- 3 tablespoons lime juice
- 3 tablespoons water
- ½ teaspoon kosher salt
- 1 to 6 thick slices crusty bread, such as whole-grain levain
- Optional garnishes: paper thin radish slices, microgreens, 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.
Notes:
Elevate your next slice of avocado toast by blending in a full cup of nutrient-rich edamame. The added 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.
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