Now that that's out of the way, we can move on.
We took classic edamame beans and jazzed them up a bit by sautéing them with garlic until nicely browned, then mixing in smoked paprika, ginger, and the standard s + p. Avocado holds it all together and adds a bit of creaminess, and the toasted vessels with which to transport these to your mouth cap it all off with substantial crunch.
This salad can be made either as is, or scaled up or down, whether you're serving one or serving it as an hors d'oeuvres. One serving is filling enough for lunch, and it covers all the bases of fat + protein + carbs, so you can totally feel good about what you're eating without feeling deprived! If you top it with another slice of bread and call it a sandwich, that's cool too.
Edamame Salad Toasts
1 cup shelled edamame
1 1/2 tsp coconut oil (can sub other oil suitable for sautéing)
1 small avocado, mashed
1/2 tsp grated fresh ginger
Rounded 1/4 tsp smoked paprika
1-2 cloves garlic, minced
Salt and pepper to taste
2 slices bread, gluten free if needed
Heat oil in a saucepan over medium heat. Add edamame and garlic, and cook until the edamame is lightly browned, stirring occasionally. While cooking, toast your bread.
When edamame is cooked, transfer to a bowl and mash the beans a bit with a potato masher or fork. Stir in remaining ingredients, then evenly distribute on top of the bread. Top with more salt and pepper and serve immediately.