avocado and edamame smash

  • 1 small avocado
  • ¼ cup (60ml) lime juice
  • 1 tablespoon natural Greek-style (thick) yoghurt
  • ½ teaspoon sea salt flakes
  • cracked black pepper
  • 2½ cups (350g) frozen podded edamame, thawed
  • 4 slices dark rye bread, toasted
  • extra virgin olive oil, for drizzling
  • thinly sliced green chilli, micro (baby) coriander (cilantro) and lime wedges, to serve
  1. Place the avocado, lime juice, yoghurt, salt, pepper and 2 cups (280g) of the edamame in a large bowl and, using a hand-held blender, pulse until roughly combined.
  2. Spoon the avocado mixture onto the toast and drizzle with oil. Top with the chilli, coriander, salt, pepper and remaining edamame. Serve with lime wedges.  Serves 4
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox