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–+ servings

Cucumber Toasts with Edamame Spread

5 from 1 review
These toasts are filling, plant-based, light and refreshing and so incredibly simple to make. I usually prep the ingredients for a hearty lunch I can have all week, but it also works supremely well as a light summer dinner for those times when you can't even fathom turning on the stove.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings

Equipment

Ingredients

For the edamame spread
  • 2 cups shelled edamame beans
  • 1/2 cup fresh tender herbs, such as parsley, dill, cilantro, or mint, stems removed
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
  • 1/4 cup white wine vinegar
  • 6 tablespoons extra-virgin olive oil, plus more as needed
For the cucumber salad
  • 3 medium cucumbers, thinly sliced
  • 1/2 cup fresh dill, finely chopped
  • 1/4 cup fresh mint leaves, torn
  • Diamond Crystal kosher salt
  • 1 large lemon, for zest and juice
For the nutty seed sprinkle
  • 1/4 cup hazelnuts
  • 1 teaspoon each of coriander seeds, fennel seeds, cumin seeds
  • 1 teaspoon Diamond Crystal kosher salt
For serving
  • 1 cup alfalfa sprouts
  • 4 large slices of sourdough bread, toasted

Instructions 

  1. To a small food processor, add 2 cups of edamame, 1/2 cup of tender herbs, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of salt, 1/4 cup white wine vinegar and 6 tablespoons of olive oil. Process, scraping down the sides occasionally, until smooth. This may take a few minutes, but it is worth the wait! Add more olive oil as needed, but I find it never needs any. Taste and season with salt, then set aside.
  2. To a medium bowl, add the thinly sliced cucumbers, 1/2 cup of chopped dill and 1/4 cup of torn mint leaves. Season with a large pinch of salt and then zest in half the lemon. Squeeze over half the lemon juice (about 2 tablespoons) and give the salad a mix. Taste and season with more salt as preferred and set aside.
  3. Using a mortar and pestle or spice grinder, grind up 1/4 cup hazelnuts and 1 teaspoon each of coriander seeds, fennel seeds and cumin seeds into a chunky seed mix of sorts. The hazelnuts can remain a bit bigger than the rest of the seeds.
  4. Place a pan over medium heat and add the spice mix. Season with salt and toast, stirring often, for 4-5 minutes, or until golden and fragrant. Remove from the heat.
  5. To serve, scoop a healthy portion of the edamame spread onto each slice of toast. Top with the cucumber salad, then 1/4 cup of alfalfa sprouts per toast. Sprinkle with the seed mix and serve!

Notes

Note: If you aren't fully plant-based, this toast also goes well with a sprinkle of a salty cheese such as feta or ricotta salata. 
Serving: 1 toastCalories: 444kcalCarbohydrates: 25gProtein: 15gFat: 31g