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Lunch

Edamame Pâté Sandwiches

This versatile spread can be used on crackers, or you can add water to the pâté and use it as a dip.

Servings
4
Prep Time
20 min
Duration
20 min

Ingredients

  • 1 1/4 cups frozen shelled organic edamame, thawed
  • 1/2 cup raw unsalted walnuts
  • 1/3 cup packed fresh mint leaves
  • 1 green onion, chopped
  • 1/2 tsp sea salt
  • 3 tbsp fresh lemon juice
  • 8 slices whole-grain bread
  • 2 cups arugula
  • 4 jarred roasted red peppers, drained and sliced
  • 2 small cucumbers, thinly sliced
  • extra-virgin olive oil, for drizzling

Preparation

1. In a food processor, process edamame, walnuts, mint, onion and salt until finely chopped. With motor running, add lemon juice and 3 tbsp water. Process until smooth.

2. Spread each of 4 bread slices with 1/3 cup pâté. Divide arugula, roasted peppers and cucumbers over each. Drizzle with oil. Top with remaining bread slices.

Nutrition Information

  • Serving Size 1 sandwich
  • Calories 320
  • Carbohydrate Content 35 g
  • Cholesterol Content 0 mg
  • Fat Content 15 g
  • Fiber Content 10 g
  • Protein Content 14 g
  • Saturated Fat Content 2 g
  • Sodium Content 600 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 7 g