A love of food

There is something that every fisherman of every kind, be it Tenkara, fly, saltwater, freshwater... noodling...

From whatever fishing preference you hail from, we share something in common.

A love of food.

You could even argue on a philosophical level that our love of food is what ties us to the sport of fishing (no pun intended.) We are trying to appeal to one creature's love of food as well, and spend all kinds of time and money doing so.

In honor of this love, I am sharing one of the most amazing foods I have ever fed upon. 

Thank you, Honey, for finding it, and thank you Two Peas and Their Pod for being awesome. (This is an original recipe of theirs!)

I found it intensely refreshing. The cucumber adds a snap that excites the eating experience, but is not required. Note the instructions at the very bottom. 

Enjoy!

The Edamame Avocado Salad Sandwich

 

Yield: Enough salad filling for 4 sandwiches

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

1 cup frozen shelled edamame, thawed
1 ripe avocado, peeled and pitted
1 clove garlic, minced
2 green onions, chopped
2 teaspoons rice vinegar
2 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon wasabi paste
Garlic chile paste, to taste (I use 1/8 teaspoon)
Salt and pepper, to taste
Bread slices (I use Sesame Seed or Whole Wheat Bread)
Cucumber slices, for serving, optional

Directions:

 

1. Place edamame in a food processor or blender. Pulse a few times to chop up the edamame, you don't want a puree. Scrape the edamame into a medium bowl. Add the avocado and mash the edamame and avocado together with a fork.


2. Add in the garlic, green onions, rice vinegar, lime juice, cilantro, wasabi, and garlic chile paste. Stir until well combined. Season with salt and pepper, to taste. Place salad filling on bread slices and top with cucumber slices. Serve.


Note-The salad is best eaten the day it is made. The salad filling can be kept in the refrigerator for up to 2 days, but it might turn slightly brown due to the avocado. Save the avocado pit and place it in the middle of the salad or add a little extra lime juice to prevent browning.