Edamame Toast 2
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Basil Lime Edamame Toast


By Katie Morford, MS, RD

    • 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 for Basil Lime Edamame Toast

  1. Cook the edamame according to package directions until tender. Drain well and transfer to a food processor fitted with a metal blend.
  2. 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.
  3. 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.
  4. 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.