Make the sandwich filling: Place the edamame, cilantro, lemon juice, scallions, garlic, and sea salt into the bowl of a food processor. Pulse until chopped. Add the olive oil and blend until smooth. Add up to 3 tablespoons of water to create a smooth, spreadable consistency. Season to taste and chill until ready to use. The filling can be in advance and stored in the fridge for 3 to 4 days.
Spread the edamame sandwich filling on 4 slices of bread. Top with the cucumber and avocado slices, pickled onions, arugula and the remaining bread slices.
Recipe by Love and Lemons at https://www.loveandlemons.com/avocado-sandwich/