+QP +SF +GF
An unusual pairing makes for a truly delightful lunch or side. A savory edamame spread is slathered onto warm toast and topped with sweet beets, microgreens and zesty lemon. I promise this is a meal you won’t want to miss. —MR
SERVES 2
2 slices bread, toasted
1 tbsp (15 ml) olive oil
⅓ cup (70 g) Edamame Guacamole
1 tomato, sliced
1 beet, cooked and thinly sliced
Handful microgreens
Squeeze of lemon juice
Sea salt
Layer the warm slices of toast with a drizzle of olive oil and a few scoops of the edamame spread. Now add the tomato and beet slices on top of the spread.
Top it off with microgreens, a squeeze of lemon juice and sea salt. Serve on a plate and enjoy!
*SEE PHOTO INSERT