Description
A vibrant and flavorful Cilantro Lime Edamame Toast topped with a tangy Pickled Onion Radish Salad, perfect for a nutritious and fresh vegetarian snack or light meal. This recipe combines creamy miso-infused edamame spread with a crisp, citrusy salad for a delightful balance of textures and tastes.
Ingredients
Scale
Edamame Spread
- 12 oz bag frozen edamame
- 2 tbsp avocado oil
- 1 shallot, roughly chopped
- 4 garlic cloves, crushed
- 1 serrano pepper or jalapeno pepper (optional)
- 2 tsp yellow miso paste
- 1/2 tsp coriander
- 1/2 tsp five spice
- Juice and zest of 1 lime
- Pinch of granulated sugar (optional)
- 1/3 cup cilantro leaves
- Kosher salt to taste
Pickled Onion Radish Salad
- 2 tsp yellow miso paste
- 2 tsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil plus more for serving if desired
- Juice of 1 lime
- 1/2 medium red onion, thinly sliced
- 7 radishes, thinly sliced
- 2 tbsp cilantro, minced
For Serving (Optional)
- Crushed pistachios
- Extra cilantro
- Extra sesame oil
Instructions
- Prepare the Edamame: Place the frozen edamame in a heat-safe bowl and cover with boiling water. Cover and let sit for 5 minutes to thaw and soften. Drain the edamame and set aside.
- Sauté Aromatics: Heat the avocado oil in a small saucepan over medium-low heat. Add the chopped shallot, crushed garlic, serrano pepper (if using), and a pinch of kosher salt. Cook, stirring occasionally, until the mixture is softened and lightly golden—about 2-3 minutes. Remove from heat and let cool for 5 minutes.
- Make the Edamame Spread: Transfer the sautéed veggies along with the oil to a food processor or blender. Add the drained edamame, yellow miso paste, coriander, five spice, lime juice and zest, 1/4 tsp salt, and a pinch of sugar if using. Process on high until smooth and creamy, scraping down the sides as needed. If too thick to blend properly, add a small splash of avocado oil or water and blend again. Add the cilantro and pulse until finely minced and combined. Taste and adjust salt or lime juice as desired.
- Prepare the Pickled Onion Radish Salad: In a medium bowl, whisk together yellow miso paste, maple syrup, rice vinegar, 1 tsp sesame oil, and lime juice until smooth. Add thinly sliced red onion, radishes, minced cilantro, and a pinch of salt. Toss well to coat and gently massage the dressing into the vegetables until slightly softened. Cover and refrigerate until serving.
- Assemble the Toasts: Toast your preferred bread slices to your liking. Spread a generous portion of the edamame spread on each slice. Top with a portion of the pickled onion radish salad, extra fresh cilantro, and a drizzle of sesame oil or sprinkle of crushed pistachios if desired. Serve immediately and enjoy the fresh, vibrant flavors.
Notes
- If you prefer a milder spread, omit the serrano or jalapeno pepper.
- The granulated sugar in the spread is optional, added for balance and can be skipped for a less sweet version.
- Use gluten-free bread to make this recipe gluten-free.
- The salad can be made a few hours in advance to allow flavors to meld and vegetables to soften slightly.
- For extra protein, add a poached or fried egg on top of the toast.
