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Crostini with Edamame Avocado Spread

by Angela Roberts on February 1, 2012

Edamame, olive oil, lime, nori sea salt and avocado on Italian toast is going to be my appetizer of choice this Sunday.

I love Super Bowl Sunday. It’s the first serious feast since the New Year and a great time to pull out big, hearty comfort food and  appetizers, dips and spreads.

Bean spreads have been on my mind all week. I made a big pot of bean soup last week and had cannellini beans left over that I didn’t use for the soup. The white beans turned into an aromatic spread for a Tuscan bruschetta with  crispy kale.   Alongside the white bean spread, I made this silky smooth and sultry edamame spread using avocado and nori sea salt. This is not only hearty and satisfying, it’s a healthy choice, especially brain health.

Did you ever walk into a room and forget what you went in there for?  It’s the one reason I get a ton of exercise, because I go up and down my stairs all day, forgetting what I went up for and why I implemented these. Aside from post it notes and white boards, if I can boost my brain with food, all the better.  Edamame and avocado are both considered super brain food and this doubled up solution is not just rich, tasty and addicting, it’s guilt free. The more you eat, the happier your brain and body will be.

I love it best on chewy Italian grilled bread, but it would be just as good on celery sticks.

If you are hosting a party, these can easily be made a day ahead. If  you need to take something to a super bowl party, I still love this idea of transporting it in a mason jar.

I added nori sea salt but you could use a regular sea salt.

5.0 from 3 reviews
Crostini with Edamame Avocado Spread
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 8
High in health and flavor a combination of edamame and avocado with olive oil and lime topped with nori sea salt.
  • 16 oz package edamame beans
  • 2 tablespoons olive oil
  • 1 large garlic clove
  • juice of one lime
  • 2 tablespoons chopped parsley (or cilantro)
  • 1 avocado
  • freshly ground black pepper
  • nori sea salt (or you can use sea salt)
  • 1 teaspoon finely chopped jalapeno (optional)
  • Italian sour dough bread
  1. Put all ingredients except avocado into blender and mix.
  2. Peel and remove stone from avocado. Add avocado and blend.
  3. As an option to add in some heat, add in a teaspoon of minced jalapeno) or as much as you prefer.
  4. Grill or toast bread. Top with spread. Garnish with nori sea salt.
Nori sea salt is a specialty salt and you can use regular sea salt .


{ 16 comments… read them below or add one }

Joan Nova February 1, 2012 at 8:30 am

I love both edamame and avocado — and have made each, individually, as spread. I think that’s a really good idea to combine them and your photos here are so attractive. Looks like you mastered the new camera.


angela February 1, 2012 at 8:35 am

Joan, those words about the photos means a lot to me. I think I have so much to learn and I am far from where I’d like to be, so thank you so much.


Rosa February 1, 2012 at 9:16 am

Mmmhhh, that spread looks and sounds so wonderful! A great idea.




Donna February 1, 2012 at 12:16 pm

I love this idea of a bean spread that is so healthy and those jars are so pretty. I don’t think the spread would last long enough for me to put it in those jars but maybe I will purchase some just to look nice on the counter.


Teresa, foodonfifth February 1, 2012 at 2:47 pm

This is a wonderful use of both edamame & avocado and it looks so deliciously healthy! Fab.


chris February 1, 2012 at 4:54 pm

definitely making this-your blog looks great


Hotly Spiced February 1, 2012 at 7:29 pm

I’ve seen quite a few blogs recently sharing recipes to enjoy while watching the Super Bowl. Your avocado on toast sounds and looks delicious. I hope you all enjoy the game!


knicola February 2, 2012 at 6:49 am

I made this last night…added a jalapeno for some heat….was fabulous!


angela February 2, 2012 at 4:02 pm

Kristy, I’m adding jalapeno into the recipe as an option. I think it’s a perfect addition.


deana February 2, 2012 at 8:01 am

See, avocado is just one of my favorite things… can’t get enough of it. When people ask why my skin is good… I always say lots of scrubbing and avocado, yogurt and olive oil… think its true. Lovely recipe.


Julia February 2, 2012 at 3:47 pm

Love the flavor and color combo of the avo and edamame!


amy @ fearless homemaker February 2, 2012 at 3:50 pm

sounds absolutely delicious! this is unlike any type of spread i’ve ever tried +, based on all the ingredients, sounds like something i would love. i love that it can be made a day ahead, too – when you’re hosting a party, anything that can be done ahead is a major plus!


Norma February 3, 2012 at 1:12 pm

My husband is going to his daughter’s for Super Bowl. I was asked to do a spread and I made this just now. On the money, HONEY! Delicious!


Nic@diningwithastud February 13, 2012 at 11:18 pm

What a beautiful dip! I love edamame – never had them in dip form though. Must try it for our next shindig haha


Sarah June 27, 2013 at 9:16 am

Can you freeze this spread?


angela@spinachtiger June 27, 2013 at 10:42 am

I’m thinking yes, but I’ve never done that. Avocado itself freezes well. You could have to try a little over night and see what happens.


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