Two Peas and Their Pod

Edamame Avocado Salad Sandwich

I love working from home. Some people ask me if I get bored, but there isn’t time to be bored. I am so busy with the blog, freelance work, and of course our adorable baby. It is hard to find time during the day to take a break, but I try to treat myself to a lunch break every day. Caleb usually naps around noon, so it is my opportunity to make a tasty lunch and relax for a bit. Ok, I don’t really relax. I check emails, Twitter, Facebook, Pinterest, and catch up on blog work. I consider it a break as long as good food is involved:)

My Smashed Chickpea & Avocado Salad Sandwich is one of my favorite lunches. I eat it at least twice a week. I thought it was time to change things up, so I created a new sandwich, an Edamame Avocado Salad Sandwich. It is a good one folks! I really look forward to my “lunch break” when this sandwich is on the menu.

To make the sandwich, I put the edamame in the food processor and pressed pulse a few times. I don’t puree them completely because I want some texture to my sandwich. Next, scrape the edamame into a bowl and added avocado, garlic, green onion, rice vinegar, fresh lime juice, cilantro, chili garlic sauce, and wasabi. Mix everything together and season with salt and pepper. That is it!

The sandwich has a similar texture to the chickpea version, but with a whole new ball park of flavors. The wasabi gives the sandwich a nice kick, but if you aren’t a wasabi fan, you can leave it out. I personally love it in this sandwich. I serve the Edamame Avocado Salad on Sesame Seed Bread with cucumber slices. The cucumber slices provide a pleasant crunch to the creamy salad.  If you aren’t a sandwich fan, no worries. The salad filling is also great as a dip. I love eating it with cut up veggies, rice crackers, or in a wrap.

If you like the Smashed Chickpea & Avocado Salad Sandwich, I am pretty sure you will love it’s sister sandwich. Spice up your lunch rotation and make this healthy Edamame Avocado Salad Sandwich today! Your lunch break will be your favorite part of the day if you have this sandwich in your hand.

Edamame Avocado Salad Sandwich

Yield: Enough salad filling for 4 sandwiches

Prep Time: 15 minutes

Total Time: 15 minutes

Bored with the same old sandwich? Give this easy and healthy Edamame Avocado Salad Sandwich a try!

Ingredients:

1 cup frozen shelled edamame, thawed
1 ripe avocado, peeled and pitted
1 clove garlic, minced
2 green onions, chopped
2 teaspoons rice vinegar
2 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon wasabi paste
Garlic chile paste, to taste (I use 1/8 teaspoon)
Salt and pepper, to taste
Bread slices (I use Sesame Seed or Whole Wheat Bread)
Cucumber slices, for serving, optional

Directions:

1. Place edamame in a food processor or blender. Pulse a few times to chop up the edamame, you don't want a puree. Scrape the edamame into a medium bowl. Add the avocado and mash the edamame and avocado together with a fork.

2. Add in the garlic, green onions, rice vinegar, lime juice, cilantro, wasabi, and garlic chile paste. Stir until well combined. Season with salt and pepper, to taste. Place salad filling on bread slices and top with cucumber slices. Serve.

Note-The salad is best eaten the day it is made. The salad filling can be kept in the refrigerator for up to 2 days, but it might turn slightly brown due to the avocado. Save the avocado pit and place it in the middle of the salad or add a little extra lime juice to prevent browning.

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60 Responses to “Edamame Avocado Salad Sandwich”

  1. 41

    What a flavorful and wholesome idea for a sandwich! I absolutely love any sandwich with cucumber (it adds such a nice crunch) but your addition of avocado and edamame make this a total winner!

  2. 42
    Living The Sweet Life — April 19, 2012 @ 10:17 am

    Sounds delicious – - and such a healthy and easy option :) I love the fact that you added Wasabi to add a little kick to the spread – - yum!!

  3. 43
    OliePants — April 19, 2012 @ 10:27 am

    Looks delicious! I could eat avocados pretty much everyday. I add them to almost everything. Mixing in edamame is just perfect!

  4. 44
    antique engagement rings — April 19, 2012 @ 3:02 pm

    I love avocado.. its a great healthy food!

  5. 45
    CJ at Food Stories — April 19, 2012 @ 3:04 pm

    Edamame is so high in protein. Mixed with the fat from the avocado makes this a winner, in my book.

  6. 46

    Yet another one to try! Thanks!

  7. 47

    Your sandwich looks so fresh and Summery. Can’t wait to whip one up myself. Thanks for sharing!
    ~Caroline

  8. 48
    Deborah — April 19, 2012 @ 10:48 pm

    I loved the chickpea version, and definitely need to try this one. I love wasabi, so I have a feeling this is going to be a favorite!

  9. 49

    Love that wasabi kick!

  10. 50
    Léa @ iCooklea — April 20, 2012 @ 4:14 am

    Love it! Any other ways to accomodate it? Maybe in a little verrine with some lemon chantilly on top…

  11. 51
    Jeanette — April 20, 2012 @ 9:48 pm

    Love this combination you came up with – going to have to try this!

  12. 52
    Baking Serendipity — April 21, 2012 @ 12:20 am

    I finally tried the chickpea and avocado sandwich this week and now am truly excited for its sister sandwich! I can only imagine this to be just as good…a perfect work from home lunch break :)

  13. 53
    Kristina Vanni — April 23, 2012 @ 2:58 pm

    Yum! So colorful and healthy. A soon to be lunch classic!

  14. 54
    Ann P. — May 6, 2012 @ 6:42 pm

    Looks easy and healthy! Perfect lunch option!

  15. 55
    Leah — May 18, 2012 @ 12:34 am

    Love love this idea…thanks!!

  16. 56

    I think we have a very similar day-to-day life…you summed up my daily routine in your first paragraph! I too try to make lunch everyday…and am excited to try this sandwich – yum!

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  18. 57
    sam — March 4, 2013 @ 12:20 pm

    The filling sounds delicious, but this is not a gluten-free meal. Bread is pretty much the bane of my allergic-to-gluten existence.

    • Two Peas replied: — March 4th, 2013 @ 12:25 pm

      It is gluten-free if you use gluten-free bread. You can also use the filling as a dip to serve with veggies, gluten free crackers, etc.

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