Description
This vibrant Cilantro Lime Edamame Toast with Pickled Onion Radish Salad is a fresh and flavorful plant-based recipe perfect for a light lunch or snack. Creamy edamame blended with miso, spices, and fresh cilantro creates a rich spread balanced by the tangy, crisp pickled onion and radish salad. Topped with toasted bread and optional crushed pistachios for extra crunch, this recipe is easy to prepare in just 35 minutes, offering a nutritious and satisfying meal.
Ingredients
Scale
Edamame Spread
- 12 oz bag frozen edamame
- 2 tbsp avocado oil
- 1 shallot, roughly chopped
- 4 garlic cloves, crushed
- 1 serrano 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
- Crushed pistachios for serving (optional)
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
Serving
- Bread slices, toasted (quantity as desired)
Instructions
- Prep the Edamame: Place the frozen edamame in a heat-safe bowl and cover with boiling water. Cover the bowl and let the edamame sit for 5 minutes to thaw and soften, then drain thoroughly and set aside.
- Sauté Aromatics: Heat avocado oil in a small saucepan over medium-low heat. Add the chopped shallot, crushed garlic cloves, serrano or jalapeno pepper (if using), and a pinch of salt. Cook while stirring occasionally until the shallot softens and turns lightly golden, about 2-3 minutes. Remove from heat and allow to cool for 5 minutes.
- Make the Edamame Spread: Transfer the sautéed aromatics along with the oil into a food processor or blender. Add the drained edamame, yellow miso paste, coriander, five-spice powder, lime juice and zest, 1/4 teaspoon kosher salt, and a pinch of sugar if using. Process on high speed, scraping down the sides as needed, until the mixture is smooth and creamy. If too thick, add a small splash of avocado oil or water and blend again. Add the cilantro and pulse briefly just to combine and finely mince. Taste and adjust seasoning with salt or more lime juice as desired.
- Prepare the Pickled Onion Radish Salad: In a medium mixing bowl, whisk together the yellow miso paste, maple syrup, rice vinegar, sesame oil, and lime juice until smooth. Add the thinly sliced red onion, radishes, minced cilantro, and a pinch of salt. Toss everything well, then gently massage the dressing into the vegetables until they soften slightly. Cover and refrigerate until ready to serve, allowing flavors to meld.
- Assemble the Toasts: Toast your choice of bread slices until crisp. Spread a generous layer of the edamame mixture over each toast. Top with a portion of the pickled onion and radish salad. Garnish with extra cilantro leaves, a drizzle of sesame oil, and crushed pistachios if desired for added texture and flavor. Serve immediately and enjoy this fresh, nutritious toast.
Notes
- For a spicier spread, keep the serrano or jalapeno seeds; remove if you prefer mild heat.
- The sugar in the spread is optional and helps balance acidity; omit for a lower sugar version.
- Use gluten-free bread to make this recipe gluten free.
- To save time, prepare the pickled salad ahead and let it marinate overnight in the refrigerator.
- You can substitute avocado oil with olive oil if preferred.
- Crushed pistachios add crunch and a nutty element but can be omitted for a nut-free option.
