Avocado Sandwich
Total Time
30 mins
Prep Time
30 mins
Rating
5 out of 5 stars
(7)
Ingredients
4 servings
- 1½ cups edamame
- ¼ cup cilantro
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped scallions
- ½ small garlic clove or a pinch of garlic powder
- 2 tablespoons olive oil
- 1 to 3 tablespoons water
- ½ teaspoon sea salt, more to taste
- 8 slices eureka! Organic Top Seed Bread
- cucumber slices
- 1 small avocado, sliced
- Pickled onions
- 2 cups of arugula and/or micro greens
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Preparation
Step 1
Make the sandwich filling: Place the edamame, cilantro, lemon juice, scallions, garlic, and sea salt into the bowl of a food processor. Pulse until chopped. Add the olive oil and blend until smooth. Add up to 3 tablespoons of water to create a smooth, spreadable consistency. Season to taste and chill until ready to use. The filling can be made in advance and stored in the fridge for 3 to 4 days.
Step 2
Spread the edamame sandwich filling on 4 slices of bread. Top with the cucumber and avocado slices, pickled onions, arugula and the remaining bread slices.
Step 3
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Chef's notes
This avocado sandwich is the ULTIMATE vegetarian sandwich.
Aside from the avocado, the key ingredient here is a lemon edamame spread.
The lemon edamame spread will keep for 4 to 5 days in the fridge.
I love this recipe as written, but like all sandwich recipes, it’s super flexible. If you don’t have one of the ingredients, skip it, or swap in what you do have.
