Miso-infused Avocado Toast with Pickled Vegetables and Edamame Hummus

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 slices whole grain bread, toasted
• 3 ripe avocados, pitted and peeled
• 1/2 cup white miso paste
• 1 tablespoon rice vinegar
• 1 teaspoon honey or agave nectar
• 1/4 cup extra
• virgin olive oil
• 1 cup shelled edamame, cooked and mashed
• 1/2 cup pickled vegetables (carrots, daikon radish, cucumber)
• Black sesame seeds for garnish
• Pink Himalayan salt and ground black pepper to taste

Instructions

1. a. In a small bowl, combine miso paste, rice vinegar, honey or agave nectar, and 2 tablespoons of olive oil. Mix until smooth. b. Slice avocados and spread a generous layer of the miso mixture on each slice of toasted bread. c. In another bowl, combine mashed edamame with remaining olive oil, salt, and pepper. Mix well. d. Assemble the dish by placing a dollop of edamame hummus on top of each avocado miso toast. e. Arrange pickled vegetables artistically around the edges of the plate, and garnish with black sesame seeds.

Chef’s Insight

This recipe highlights Japanese flavors and textures, perfect for a refreshing brunch or light lunch. The combination of miso, avocado, and edamame offers a well-rounded nutritional profile.

Notes

Adjust miso mixture to taste, adding more honey or vinegar as needed - Feel free to experiment with different pickled vegetables for added variety