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Cilantro Lime Toast Close up of a slice of toast topped with creamy green spread, pickled red onions, fresh cilantro, radish slices, and crushed nuts, served on a white plate with blue speckles, natural lighting, high detail, shallow depth of field, gourmet food styling.

Cilantro Lime Edamame Toast

Bright and creamy cilantro lime edamame toast topped with tangy pickled onion and radish—perfect for a quick, protein-packed breakfast.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 oz frozen edamame shelled, thawed if preferred
  • 2 tablespoon avocado oil for sautéing aromatics
  • 1 shallot roughly chopped (adds sweetness and depth)
  • 4 garlic cloves crushed (enhances flavor)
  • 1 serrano or jalapeno pepper optional (adds heat)
  • 2 teaspoon yellow miso paste fermented umami flavor
  • ½ teaspoon ground coriander warm spice note
  • ½ teaspoon Chinese five spice optional, for aromatic depth
  • Juice and zest of 1 lime fresh acidity
  • Pinch of granulated sugar optional (balances tang)
  • ⅓ cup cilantro leaves fresh, finely chopped
  • Kosher salt to taste (enhances flavor)
  • Crushed pistachios optional (for garnish and crunch)
  • 2 teaspoon yellow miso paste for salad dressing
  • 2 teaspoon maple syrup sweetness in dressing
  • 1 tablespoon rice vinegar acid for pickling
  • 1 teaspoon sesame oil plus extra for serving (adds nutty flavor)
  • Juice of 1 lime fresh citrus for salad
  • ½ medium red onion thinly sliced (for pickled crunch)
  • 7 radishes thinly sliced (fresh, crisp)
  • 2 tablespoon cilantro minced (herbaceous freshness)

Method
 

  1. Place the frozen edamame in a heat-safe bowl and cover with boiling water. Let sit for 5 minutes, then drain thoroughly. prep
  2. Heat avocado oil in a small saucepan over medium-low heat. Add shallot, garlic, serrano pepper, and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 2–3 minutes. prep
  3. Transfer the sautéed vegetables and oil to a food processor. Add edamame, miso paste, coriander, five spice, lime juice and zest, ¼ teaspoon salt, and pinch of sugar if using. Blend on high until smooth, scraping down the sides as needed. mix
  4. If the mixture is too thick, add a small splash of oil or water and blend again until creamy. mix
  5. Pulse in the cilantro until finely combined. Taste and adjust salt or lime juice as needed. mix
  6. In a medium bowl, whisk together miso paste, maple syrup, rice vinegar, sesame oil, and lime juice until smooth. mix
  7. Add sliced onions, radishes, cilantro, and a pinch of salt to the dressing. Toss gently, massaging slightly to soften the vegetables. Cover and refrigerate until ready to use. mix
  8. Spread a generous layer of edamame mixture on each slice of toast. Top with the pickled onion radish salad, extra cilantro, and optional drizzle of sesame oil or crushed pistachios. finish

Nutrition

Serving: 180ServingCalories: 220kcalCarbohydrates: 28gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 350mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 35IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Use a mandoline to slice radishes and onion thinly for faster pickling, but always practice safety. Adjust salt, acid, or herbs after tasting to balance flavors.

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