INGREDIENTS
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
METHOD
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.
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
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