Recipe for avocado and edamame (soy bean) spread on toast

Indexing recipes so you can find them easily on The Perfect Pantry is one of the toughest parts of my job. After all, who am I to dictate that this avocado and edamame spread should be a lunch dish? I enjoyed it for breakfast, and again for mid-afternoon snack, and then I gave the rest away to someone who ate it for a light summer supper. And then I went out and bought another avocado so I could make it again the same day. Please try this, even if you think you don't love soybeans. The creamy, sesame goodness will win you over.

Avocado and edamame (soy bean) spread on toast {vegan}

From the pantry, you'll need: sesame oil, rice vinegar, lime, kosher salt, Sriracha sauce, sesame seeds.

Makes 1 cup; can be multiplied.

Ingredients

1 ripe avocado
1 cup edamame (soy beans), defrosted if frozen, cooked and drained
1 Tbsp sesame oil
1 Tbsp rice vinegar
Juice of 1 lime
1/4 tsp kosher salt
2-3 drops of Sriracha, or more to taste
Toasted slices of bread (or crackers)
1 Tbsp sesame seeds, white or black

Directions

Place the avocado and cooked edamame in the workbowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add sesame oil, rice vinegar, lime juice, salt and Sriracha, and process until the mixture is a creamy texture.

Heat a small nonstick frying pan, and toast the sesame seeds in the dry pan, shaking the pan occasionally, until they are just fragrant, 2-3 minutes.

Spread the avocado mixture on toasted bread or crackers. Sprinkle with sesame seeds.

[Printer-friendly recipe.]

More edamame:
Shrimp and edamame salad with sesame ginger vinaigrette, from The Perfect Pantry
Spicy edamame salad, from The Perfect Pantry
Wilted spinach salad with edamame, red onion, and black sesame seeds, from Kalyn's Kitchen
Quick and easy edamame dip, from La Fuji Mama

Avocado and edamame (soy bean) spread on toast {vegan}

From the pantry, you'll need: sesame oil, rice vinegar, lime, kosher salt, Sriracha sauce, sesame seeds.

Makes 1 cup; can be multiplied.

Ingredients

1 ripe avocado
1 cup edamame (soy beans), defrosted if frozen, cooked and drained
1 Tbsp sesame oil
1 Tbsp rice vinegar
Juice of 1 lime
1/4 tsp kosher salt
2-3 drops of Sriracha, or more to taste
Toasted slices of bread (or crackers)
1 Tbsp sesame seeds, white or black

Directions

Place the avocado and cooked edamame in the workbowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add sesame oil, rice vinegar, lime juice, salt and Sriracha, and process until the mixture is a creamy texture.

Heat a small nonstick frying pan, and toast the sesame seeds in the dry pan, shaking the pan occasionally, until they are just fragrant, 2-3 minutes.

Spread the avocado mixture on toasted bread or crackers. Sprinkle with sesame seeds.

[Printer-friendly recipe.]

More edamame:
Shrimp and edamame salad with sesame ginger vinaigrette, from The Perfect Pantry
Spicy edamame salad, from The Perfect Pantry
Wilted spinach salad with edamame, red onion, and black sesame seeds, from Kalyn's Kitchen
Quick and easy edamame dip, from La Fuji Mama

Comments

I've been getting bored with my quick hummus lunches and this looks great - creamy avocado and high protein edamame! I'm headed to the grocery store and just put the ingredients on my list.

OH YUM!!! This looks amazing and could be used for so much..sandwich spread, party dip,what about on a flat bread?
plus green is my favorite color!

OMG ... I know exactly what you mean about the recipe index ... I struggle with that aspect of my blog ... Glad to hear I'm not alone ... Happy Sunday :-)

Mary, you'll love this -- it's a great substitute for hummus, with a lighter taste.

Carol, yes, yes and yes!

CJ, it's so important to have a good recipe index, and I have to create mine manually. I almost always have dishes listed in more than one category, to make it easier for readers. You're not the only one who struggles with indexing.

I've been trying to incorporate more avocado AND more edamame into my diet - this should do the trick.

Very summery, too. Makes me think of a pitcher of Sangria on a Saturday night!

Mimi, same here, and the combination makes this spread taste not too strongly of either one. Which is just what I like!

Sounds fantastic! I'd eat this anytime, including the all-important bedtime snack.

Susan, the only problem I see there is saving some until bedtime!

Indexing pains here too... I had NO idea where to place corn tortillas. Ended up as "side dishes", and "appetizers" for absolute inability to place it anywhere else... ;-)

I just posted on edamame "hummus", so we are on the same wavelength, but your inclusion of avocado is a winner!

Sally, it's always a challenge to figure out how to make the recipe index as complete as possible. Can chocolate cake be a breakfast dish? Of course, but I don't index it there. I really just want to encourage everyone to make this and enjoy it at any time of day.

More and more, I am drawn in by the avocado at the market and trying to find ways to use them. Love the idea of this spread. I remember trying to make a fava bean spread which was the same lovely color of green, but prepping and cooking them was laborious. I am all for the speed and elegance of this recipe.

TW, I'm trying to move beyond eating avocado in salads, and using the creamy texture of the avocado to make sauces and spreads. I think you'll like this spread, especially if you buy cooked edamame (Trader Joe's sells them).

Yes, I would love this for a meatless lunch!

Kalyn, I'd love this in a pita, stuffed with lettuce and tomato.

Lydia - this sounds like a fantastic snack for the boys. I'm looking forward to trying this, full of protein and healthy fat.

Jeanette, it's great that your kids are such adventurous eaters. I'm not sure I could have gotten mine to eat something this green!

Great recipe! Will be linking back to this in my post tomorrow.

Can you make this the night before?

Nicole, yes you can. The lime juice will keep the avocado from browning.