Ingredients
Avocado dip
½ cup Shelled edamame
1 Avocado
2-3 Lime juice
½ Jalapeño, deseeded, chopped
2 tbsp Fresh coriander
¼ Red onion, roughly chopped
1-2 Garlic cloves
½ tsp Salt
To serve
4 Slices sourdough
1 Avocado
150 g Hot smoked salmon
Sesame seeds
Method
1
Bring a small pot of water to a boil. Add edamame and cook until tender. Rinse with cold water and set aside.
2
In the bowl of a food processor, combine edamame and flesh of 1/2 an avocado. Blend until edamame is finely chopped, scraping down the sides as needed.
3
Add the remaining ingredients and pulse until a chunky but somewhat smooth texture is achieved. Taste test and adjust as desired.
4
Add 2 generous dollops of the dip to each slice of bread, followed by 1/4 of an avocado, flake the salmon chunks on top and sprinkle with sesame seeds.
5
Store the leftover dip in an airtight container for up to 5 days.
Ingredients
Avocado dip
½ cup Shelled edamame
1 Avocado
2-3 Lime juice
½ Jalapeño, deseeded, chopped
2 tbsp Fresh coriander
¼ Red onion, roughly chopped
1-2 Garlic cloves
½ tsp Salt
To serve
4 Slices sourdough
1 Avocado
150 g Hot smoked salmon
Sesame seeds