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
Instructions
- 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