Description
A vibrant and flavorful Cilantro Lime Edamame Toast topped with a refreshing Pickled Onion Radish Salad. This recipe combines creamy edamame blended with aromatic spices, lime, and miso, paired with a tangy, lightly pickled salad featuring radishes, red onion, and fresh cilantro. Perfect as a light lunch or snack, this dish offers an exciting blend of textures and bright flavors with an optional crunch from crushed pistachios.
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 powder
- 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 sesame oil
- Toast or sliced bread of choice
Instructions
- Prep Edamame: Place the frozen edamame in a heat-safe bowl, cover with boiling water, and cover the bowl to let the edamame sit for 5 minutes. After soaking, drain well and set aside.
- Sauté Aromatics: Heat 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 gently, stirring occasionally, until the shallot softens and turns lightly golden, about 2-3 minutes. Remove from heat and allow to cool for 5 minutes.
- Blend Edamame Spread: Transfer the cooled sautéed vegetables and oil to a food processor or blender. Add the drained edamame, yellow miso paste, coriander, five spice, lime juice and zest, 1/4 teaspoon kosher salt, and pinch of sugar if desired. Process on high, scraping down the sides as needed, until you achieve a smooth, creamy mixture. If too thick, add a small splash of oil or water and blend again. Add the cilantro leaves last and pulse briefly just to incorporate finely minced cilantro. Adjust seasoning with additional salt or lime juice if needed.
- Make Pickled Salad: In a medium bowl, whisk together the yellow miso paste, maple syrup, rice vinegar, sesame oil, and lime juice until smooth. Add the thinly sliced red onions, radishes, minced cilantro, and a pinch of salt. Toss well and gently massage the mixture into the vegetables to slightly soften them. Cover the salad and refrigerate until ready to serve.
- Assemble Toasts: Toast your choice of bread slices until golden and crisp. Spread a generous amount of the edamame blend onto each toast. Top with a good portion of the pickled onion radish salad, sprinkle with extra cilantro, and drizzle with additional sesame oil if desired. Optionally, garnish with crushed pistachios for added texture and flavor. Serve immediately and enjoy!
Notes
- This edamame spread can be kept refrigerated for up to 3 days in an airtight container.
- Adjust the heat by omitting the serrano or jalapeno pepper if preferred milder flavors.
- Use gluten-free bread if a gluten-free version is desired.
- For extra protein, toasted seeds or nuts like pistachios add a nice crunch.
- The salad tastes better after sitting for at least 15 minutes as the flavors meld and vegetables soften slightly.
- Feel free to swap avocado oil for any neutral oil such as grapeseed or light olive oil.
