Description
A vibrant and satisfying toast layered with creamy smashed edamame, silky smoked salmon, crisp red onion, and fresh microgreens. Perfect for brunch, lunch, or a light dinner, this recipe delivers bold flavor, beautiful color, and balanced texture in every bite.
Ingredients
Units
Scale
- 4 thick slices rustic bread, toasted
- 1 1/2 cups shelled edamame, cooked and drained
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 6 ounces smoked salmon, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup microgreens
- 1 teaspoon black sesame seeds
Instructions
- Toast the rustic bread slices until golden and crisp, then set aside.
- In a food processor, combine shelled edamame, olive oil, lemon juice, salt, and black pepper. Pulse until mostly smooth but still slightly textured.
- Place the toasted bread slices on a serving surface.
- Spread a generous layer of smashed edamame over each slice.
- Top with thin slices of smoked salmon.
- Add red onion slices and scatter microgreens over the top.
- Sprinkle with black sesame seeds and add an extra squeeze of lemon if desired. Serve immediately.
Notes
- Do not over process the edamame, a slightly chunky texture adds more character.
- Taste and adjust salt and lemon before spreading.
- Toast the bread just before serving to keep it crisp.
- Add chili flakes for a gentle heat if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 25mg