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Robin Ward

High-Protein Smashed Edamame Avocado Toast

Smashed Edamame-Avocado Toast — A bold, protein-packed upgrade to classic avocado toast. Creamy, satisfying, and ready in just 10 minutes. Perfect for breakfast, lunch, or a snack—versatile, irresistible, and downright delicious.
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Prep Time 10 minutes
Servings: 4
Course: #dip, #spread, #topping, Breakfast, lunch
Cuisine: #Asian-Inspired
Ingredients Equipment Method

Ingredients
  

  • ¼ cup (56g)  tahini
  • 12 (340g) oz shelled frozen edamame, defrosted
  • ½  of a medium ripe avocado
  • 1½ Tbsp soy sauce or tamari
  • 4 garlic cloves, roughly chopped
  • ½ to 1  serrano pepper, roughly chopped
  • 1 big handful of cilantro leaves and tender stems remove thick stems (Use parsley instead of cilantro for a fresh, flavorful substitute.)
  • 1 tsp toasted sesame oil more to taste
  • 1 large lime zested and juiced
  • Kosher salt to taste
For Serving:
  • 6 Tbsp hemp seeds
  • Sauerkraut or pickled onions (optional)
  • 8 slices seeded or sprouted multigrain bread (toasted, if desired)

Equipment

  • food processor
  • microplane or zester

Method
 

  1. Add the tahini, edamame, avocado, soy sauce, garlic, chile pepper, cilantro, sesame oil, and lime zest and juice to a food processor. Start blending until it turns into a chunky dip. Season with salt to taste as needed.
  2. Toast your bread of choice. Smear a generous amount of the edamame smash onto each slice of bread.
  3. Top with hemp seeds and sauerkraut or pickled onions, if desired.
  4. Store leftover spread in an airtight container in the fridge for 7 to 10 days. The green color will fade but it will still taste good.