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
- 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 ⅛ teaspoon)
- Salt and pepper to taste
- Bread slices I use Sesame Seed or Whole Wheat Bread
- Cucumber slices for serving, optional
- 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.
Have you tried this recipe?
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