Lemon Edamame Avocado Sandwich

Bursting with bright pickled onions, lots of greens, and a creamy, lemony edamame spread, this avocado sandwich is a must-try lunch recipe!

Lemon Edamame Avocado Sandwich

What’s better than avocado on sliced bread? Avocado in between soft seedy sliced bread… with lemon-edamame filling, sliced cucumbers, tons of sprouts, and pickled onions. This is a green monster of a sandwich.

Avocado sandwich fillings

First let’s talk about this spread and why I was inspired to make it. Jack and I had a Sunday ritual where we ate lunch every week at a place here in Austin called The Steeping Room. I guess you could call it our church because we went every week like clockwork and dutifully ordered the same thing – I got the Lemon Edamame Tea Sandwiches with a cup of Tomato Coconut Bisque (and Jack got a roast beef sandwich, but we don’t need to talk about that…). Ok, we still go there and still order those things, but I finally made a version of the sandwich at home – only I made it a bigger avocado sandwich because I like it so much.

Lemon Edamame Avocado Sandwich toppings

Now the bread. I often get comments and emails asking what kind of vegan bread I like and where I buy it. Which is why I’m excited to share eureka!® Organic Bread (with whom we’ve partnered on this post) with you today – it’s entirely vegan, certified organic, and made with no high fructose corn syrup, no artificial flavors, colors, or preservatives. It’s super soft and SO delicious. Sometimes “healthier” breads can taste like cardboard, but not this one! It comes in many varieties – pictured here is Top Seed®, which is full of flax, sunflower and sesame seeds. The best part is that you don’t have to go to a specialty store to find it – it’s in most regular grocery stores (HEB here in Texas) and Target stores. (here’s a handy zip code locator).

Open-faced avocado sandwich

I should mention that the edamame spread is also great all by itself on toast. There’s no avocado in the spread itself, so it’ll last for 4 to 5 days in the fridge. I’ve found it handy for all of those moments during the week when I crave avocado toast but my avocados are either underripe or non-existent. I don’t know why, but creamy green stuff on toast is just delicious!

I hope you love this avocado sandwich as much as I do 🙂

Lemon Edamame Avocado Sandwiches on a plate

If you loved this avocado sandwich…

Try this egg salad sandwich (it has a vegan option), this tempeh sandwich, or this chickpea salad sandwich next!

5.0 from 6 reviews

Lemon Edamame Avocado Sandwiches

Prep time
Total time
Recipe type: Main dish
Serves: 4
Pickled onions:
  • ½ small red onion, very thinly sliced
  • ¼ cup white wine vinegar
  • generous pinch of cane sugar
  • generous pinch of sea salt
  • water, as needed
Lemon-edamame sandwich filling:
  • 1½ cups edamame
  • ¼ cup cilantro
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped scallions
  • ½ small garlic clove or a pinch of garlic powder
  • 2 tablespoons olive oil
  • 1 to 3 tablespoons water
  • ½ teaspoon sea salt, more to taste
For the sandwiches:
  • 8 slices eureka! Organic Top Seed Bread
  • cucumber slices
  • 1 small avocado, sliced
  • Pickled onions
  • 2 cups of arugula and/or micro greens
  1. Make the pickled onions: Place the sliced onions in a small tight-lidded jar. Add the white wine vinegar, cane sugar and salt. Fill the jar with enough water to cover the onions. Gently shake and chill for at least 20 minutes. This will keep in the fridge for several weeks if the onions are covered by the liquid.
  2. 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.
  3. 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.

This post is sponsored by eureka! Organic Bread. All opinions are my own, thank you for supporting the sponsors that keep us cooking!


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Rate this recipe (after making it):  

  1. Ashley from blissfulbasil.com

    This sandwich is stunning! Seriously one of the prettiest (and most delicious looking) I’ve ever seen. And that lemon-edamame filling sounds amazing!

  2. Kristin

    This sandwich, like all your recipes, looks amazing. Thanks!

    I’ve noticed that many of your recipes use cilantro, and I love cilantro, but I wonder if you ever have trouble finding it? Probably not in Texas where traditional Mexican food is ubiquitous. But in my area it seems like the cilantro in even the decent grocery stores is usually wilted, expensive, or even non-existent. This year I planted a cilantro plant in a container to try to supply myself, but it has grown very slowly. If I’m lucky, I’ll be able to make two tacos by August! 🙂

    • kayla from realfoodhomemade.com

      Same here – I have to taste test it every time because often it is rancid, or they won’t have it. I have to settle for the “Cilantro paste” more often than I’d care to admit.

    • Jeanine Donofrio

      Oh that’s good to know – I do get really good cilantro here. It’s the easiest (and usually cheapest) herb for me to find. But it’s helpful to know that it’s not as available in other areas! Basil is a good sub here (and in many recipes). It’s not exactly the same flavor, but it would be lovely in it’s own way.

      That being said, I have tried to grow cilantro and it didn’t work very well – I’ve had better luck growing basil and other herbs. (until it gets too hot and I forget to water them :/)

  3. Maria from bestmicrowavesguides.com

    Pretty good recipe the edamame was hardly distinguishable. My onion may have been extra hot but to me that flavor was a bit too strong. I like the idea of adding an extra avacado and if I make this again I think that’s just what I’ll do.

    • Jeanine Donofrio

      Hi Maria – a quick tip: if you rinse your onion slices under cold water (and pat dry before using), it helps reduce that strong onion-y flavor.

  4. Sunitha

    Thank you thank you so much Jeanie! This sandwich from the steeping room is my favorite and in the back of my mind I have been wanting to recreate it at home … this is awesome. Looks really delicious. Thank you again!

  5. Sunitha

    Sorry for the typo in your name *Jeanine

    • Jeanine Donofrio

      no problem! I hope you enjoy the sandwich 🙂

  6. IFB

    Wow! Not sure that the edamame spread will actually last until dinner time. It has perfect summer flavors. Want to try it with some good chèvre too. A new favorite.

  7. dhannon

    Did you use frozen edamame? I have some in the freezer but not sure if I should cook it first or this recipe? I think I’ve seen edamame fresh in the produce section but not sure which you used?

    • Jeanine Donofrio

      Yep – frozen, I buy it shelled (because it’s easier), and I let it thaw either by leaving it out at room temp, or by putting it in a bowl under drizzling water for a few minutes. No need to cook it, just thaw it.

  8. Sandra

    Loved it!
    I’ve yet to see cilantro in a grocery store in Switzerland and always replace it with coriander. Not sure whether it’s an appropriate substitute but the spread was still yummy.

    • Emily N.

      I’m pretty sure coriander is just another name for cilantro, so you actually haven’t substituted anything!

  9. Tenley

    Thank you so much Jeanine! I love the lemon edamame tea sandwich at the Steeping Room, but this is so much better. I just made a sandwich, ate it, and made another-it’s so good! The pickled onions really punched it up (plus they’re so pretty). This is my new favorite lunch.

  10. Laura

    This looks amazing! Question: Can you substitute shallots for the red onions?

  11. Emily N.

    Made this for dinner tonight (with homemade English muffin bread) and it was delicious! Will definitely add this to the regular rotation.

  12. Boyan Minchev

    I ove everything in this vegan sandwich is amazing and so delicious, if you want to start your day in a right way this sandwich recipe is the answer. Thank you for sharing with us.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.