The best recipes happen when my hunger is code-red. Ravenous and can’t be tamed. A kitchen nightmare and an absolute hanger terror until I’m fed. Somehow, someway, that is where my food is at its best. Cucumber Toasts with Edamame Spread prove that. My best work, done in my worst (hunger) hours.
Luckily for you (and not for the people around me when it happened), the hunger that made this toast was an intense one. BUT WOW IS THIS TOAST GOOD. It was supposed to be a sandwich, but when I load up anything this high, how could it not demand fork-and-knife toast treatment? Fork-and-knife toasts are probably up there in my favorite variety of ways to eat bread, and I think it’s because they signify that they are filling and a complete meal. This cucumber variety is not different. On its own, a cucumber salad is a bit “blah” to me, but with a hit of herby edamame spread, fresh sprouts and a salty-nutty sprinkle? It’s a flavor bonanza, and perfect for a lunch to prep throughout the week so you never hit the hunger level that I was at when I made it.
Note: This edamame spread is a version of a dip I have in my cookbook. If you like this recipe, or plain-old just want to support my work, consider pre-ordering it here!
A bit about this herby edamame spread
Like I mentioned in the first paragraph, this spread is a version of a recipe from my cookbook that I use on practically everything. It’s a protein powerhouse, and quite delicious, too.
The one thing to note about this multifunctional spread is that edamame doesn’t work like other beans. If you’ve ever tasted it, it has a bit of a waxiness to the soybean texture. This isn’t a bad thing, it just means this edamame spread takes a few more minutes to get smooth. So don’t be afraid to really let your food processor work for 1-2 minutes! Get it to the texture in the image above and you won’t regret it.
Could you use other vegetables in this cucumber toast?
Like with most salad recipes, you can absolutely swap the vegetables to match what you have! For this recipe, so much emphasis is on the *crisp* and *crunch* of the cucumber, so I’d opt for vegetables that are just as crispy. Think:
- Radishes
- Carrots (thinly sliced!)
- Japanese turnips
- Kohlrabi
- Celery
But anything that is sturdy enough to be thinly sliced will work wonderfully!
How to make the nutty seed sprinkle for these cucumber toasts
The seed sprinkle is the only part of this recipe you actually “cook.” And that’s just because I think untoasted seeds are a crime.
First you need to grind them down to the texture you see below. You can do that with a mortar and pestle, but if you are feeling impatient, I also love a spice grinder for something like this. It’s okay if the hazelnuts are a bit larger than the other seeds.
Don’t skimp the salt in this portion of the recipe! It needs it. Add the salt and then toast over medium heat until everything is nutty and delicious, about 4-5 minutes.
Storage suggestions so you can meal prep this recipe
The best way to use this recipe is to prep everything on Sunday and spread it out throughout the week. I like to do this to maintain the freshness of everything, but also keep it on-hand for when I need it.
To do this I like to make the spread first, then store it in an airtight container in the fridge. It will keep for up to one week. That’s the easy part!
I like to slice my bread as well, then store it in the freezer to maintain its freshness. Then I just grab and toast the bread as I need it!
Depending on how crisp you like your cucumbers, you can either slice them at the beginning of the week, or quickly slice them right before making the toast. The key is don’t mix it with the lemon juice until right before serving. I like to chop the herbs ahead of time and store them in an airtight container with a paper towel. This keeps them fresh and then they are ready to go when you are!
Lastly, the nutty seed sprinkle can be made at the beginning of the week and then stored in your pantry. It’s an easy one! Plus once you have it, you may be stealing a pinch to put on your morning eggs. It’s so good.
Serving suggestions for these cucumber salad toasts
I get it, not everyone is as into bread as I am. I’m a bit of bread fiend, but that doesn’t mean this lovely (and vegetable-packed!) dish can’t be served other ways!
When it comes to starches, I find they are relatively interchangeable. Swap rice for the toast? Easy. Add potatoes for the rice? Done. You just need to make sure your base (which is usually the carb), matches the vibe of the recipe. Like for example, here I’d say adding in orzo is probably a little bizarre, but adding in brown rice? Totally fair game.
As alternate serving suggestions for this toast, I recommend:
- Swapping out the toast for rice (any kind) and serving it as a base of rice, a large dollop of the edamame spread, and then the cucumbers and sprouts on top! The seed sprinkle stays the same.
- Serve this as a cucumber salad proper, with a side of crackers for dipping and scooping. Spread the edamame on the plate like a dip, top with the cucumbers, add the sprouts and finish with the seeds. This can work for a crowd, or just for you!
- Farro is another grain that would be a great base. It’s nutty and hearty and goes so well with any salads!
- And lastly, you can portion out this recipe in small portions and serve them as finger sandwiches! A grown-up cucumber sandwich, shall we say?
Looking for similar recipes?
Here are a few other toasts and lunches that I think you’ll love!
A tongue-in-cheek title for this crispy, zippy celery salad that takes all the best things of a tuna salad, and makes them something just a *bit* more salad adjacent. Everything you love in a tuna salad is here – briny olives, dill and chives, just a touch of good mayo, and a lemony dressing. The celery and red onion take up the bulk of the volume of the salad, but make sure to get a good quality tinned tuna that you can flake into the salad itself. The result might be the best tuna salad you’ve ever had.
This sungold tomato toast is another love letter to summer. It’s glisteny, concentrated tomatoes with just a hint of heat, piled high on top of a garlicky, ricotta toast. It’s everything I crave in quick dinner, and it can easily be scaled up or down to serve one or two.
This stunning carrot salad might be my best combination of flavors yet. The nutty, spicy chickpea topping goes right on top of a crisp, refreshing pile of vegetables. The carrot salad is tossed in a simple date vinaigrette, which takes minutes to make. The sweetness of the salad plays off of the salty topping so well that it keeps you coming back for more… and more. And more. Serve it as a big side salad for a dinner party, or it makes two dinner servings for a quick weeknight meal!
And that’s it for this Cucumber Toasts with Edamame Spread recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Cucumber Toasts with Edamame Spread
These toasts are filling, plant-based, light and refreshing and so incredibly simple to make. I usually prep the ingredients for a hearty lunch I can have all week, but it also works supremely well as a light summer dinner for those times when you can’t even fathom turning on the stove. PS, this edamame spread you will see quite a few times on my blog, and it’s part of my upcoming cookbook! If you like this recipe, plesae consider preordering the book (linked in the blog post!).
Ingredients
For the edamame spread
- 2 cups shelled edamame beans
- 1/2 cup fresh tender herbs, such as parsley, dill, cilantro, or mint stems removed
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Diamond Crystal kosher salt plus more to taste
- 1/4 cup white wine vinegar
- 6 tablespoons extra-virgin olive oil plus more as needed
For the cucumber salad
- 3 medium cucumbers thinly sliced
- 1/2 cup fresh dill finely chopped
- 1/4 cup fresh mint leaves torn
- Diamond Crystal kosher salt
- 1 large lemon for zest and juice
For the nutty seed sprinkle
- 1/4 cup hazelnuts
- 1 teaspoon each of coriander seeds, fennel seeds, cumin seeds
- 1 teaspoon Diamond Crystal kosher salt
For serving
- 1 cup alfalfa sprouts
- 4 large slices of sourdough bread toasted
Instructions
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In a small food processor, add the edamame, tender herbs, red pepper flakes, salt, vinegar and olive oil. Process, scraping down the sides occasionally, until smooth. This may take a few minutes, but it is worth the wait! Add more olive oil as needed, but I find it never needs any. Taste and season with salt, then set aside.
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In a medium bowl, add the thinly sliced cucumbers, the chopped dill and the torn mint leaves. Season with a large pinch of salt and then zest in half the lemon. Squeeze over half the lemon juice (about 2 tablespoons) and give the salad a mix. Taste and season with more salt as preferred and set aside.
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Using a mortar and pestle or spice grinder, grind up the hazelnuts and seeds into a chunky seed mix of sorts. The hazelnuts can remain a bit bigger than the rest of the seeds.
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Set a pan over medium heat and add the spice mix. Season with salt and toast, stirring often, for 4-5 minutes or until golden and fragrant. Remove from the heat.
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To serve, scoop a healthy portion of the edamame spread onto each slice of toast. Top with the cucumber salad, then 1/4 cup of alfalfa sprouts per toast. Sprinkle with the seed mix and serve!
Notes
Note: If you aren’t fully plant-based, this toast also goes well with a sprinkle of a salty cheese such as feta or ricotta salata.
