Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 whole-wheat bagels, split
- 1 medium ripe avocado (about 1 cup / 150 g flesh)
- 1/2 cup (75 g) shelled edamame, frozen or fresh
- 1 tablespoon fresh lime juice, plus lime wedges
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, minced (or 1/4 teaspoon garlic powder)
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 4 small radishes, very thinly sliced
- 2 teaspoons toasted sesame seeds (white, black, or mixed)
- Optional: 2 tablespoons chopped fresh cilantro or parsley, pinch red pepper flakes
Do This
- 1. Boil shelled edamame in a small pot of water at a rolling boil (about 212°F / 100°C) for 3–4 minutes; drain and cool slightly.
- 2. In a bowl, add avocado, warm edamame, lime juice, olive oil, garlic, salt, and pepper.
- 3. Mash with a fork or potato masher until mostly smooth but still a bit chunky.
- 4. Stir in chopped cilantro or parsley (if using) and adjust seasoning with more salt, lime, or pepper.
- 5. Toast whole-wheat bagels to your liking.
- 6. Spread bagel halves thickly with avocado-edamame smash, top with radish slices, sprinkle with sesame seeds (and red pepper flakes if using), and finish with a squeeze of lime.
Why You’ll Love This Recipe
- Bright, fresh flavors from lime, radish, and herbs meet creamy avocado and nutty edamame.
- High in fiber and plant-based protein, it keeps you full and energized.
- Ready in about 20 minutes with simple supermarket ingredients.
- Perfect for breakfast, lunch, or a satisfying snack any time of day.
Grocery List
- Produce: 1 ripe avocado, 4 small radishes, 1 lime, 1 small garlic clove, fresh cilantro or parsley (optional)
- Dairy: None
- Pantry: Whole-wheat bagels, frozen or fresh shelled edamame, extra-virgin olive oil, fine sea salt, black pepper, toasted sesame seeds, red pepper flakes (optional), ground cumin (optional)
Full Ingredients
For the Edamame-Avocado Smash
- 1/2 cup (75 g) shelled edamame, frozen or fresh
- 1 medium ripe avocado, pitted and peeled (about 1 cup / 150 g avocado flesh)
- 1 tablespoon fresh lime juice (about 1/2 medium lime), plus more to taste
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- Optional but recommended: 2 tablespoons finely chopped fresh cilantro or flat-leaf parsley
- Optional: 1/4 teaspoon ground cumin for a warm, earthy note
For Assembling the Bagels
- 2 whole-wheat bagels, split horizontally
- 4 small radishes, very thinly sliced into rounds or half-moons
- 2 teaspoons toasted sesame seeds (white, black, or a mix)
- Lime wedges, for serving and finishing
- Optional: pinch of red pepper flakes for heat
Optional Extras and Toppings
- Thinly sliced cucumber or tomato
- A handful of fresh baby greens (arugula, spinach, or mixed salad greens)
- Drizzle of extra olive oil on top, to taste
Step-by-Step Instructions
Step 1: Prep the vegetables and bring water to a boil
Wash the radishes thoroughly and trim off the tops and root ends. Slice them very thinly into rounds or half-moons; set aside for topping. If using fresh herbs, rinse and pat them dry, then finely chop enough to make about 2 tablespoons.
Fill a small saucepan with about 2 cups (480 ml) of water and place it over medium-high heat. Bring the water to a full, rolling boil, which is approximately 212°F (100°C). This will be used to quickly cook the edamame.
Step 2: Cook and cool the edamame
Once the water is boiling, add the 1/2 cup (75 g) shelled edamame. Cook for 3–4 minutes if using frozen edamame, or 2–3 minutes if using fresh, until the beans are bright green and just tender.
Drain the edamame in a colander and rinse briefly under cool running water to stop the cooking and take off the intense heat. Allow the beans to drain very well; excess water will make the smash watery.
Step 3: Mash the avocado and edamame
In a medium mixing bowl, add the warm (but not piping hot) edamame and the flesh of 1 medium ripe avocado. Pour in 1 tablespoon fresh lime juice and 1 tablespoon extra-virgin olive oil. Add the minced garlic, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. If you like, sprinkle in 1/4 teaspoon ground cumin.
Using a fork or a potato masher, mash everything together until you have a fairly smooth mixture with some small chunks of avocado and edamame still visible. Aim for a texture similar to rustic guacamole rather than a completely smooth puree.
Step 4: Season and brighten the smash
Stir in the chopped cilantro or parsley, if using. Taste the mixture. Add a pinch more salt if it tastes flat, more lime juice if you want extra brightness and tang, and additional black pepper to your preference. If you enjoy a bit of heat, you can mix in a small pinch of red pepper flakes at this stage.
Set the bowl aside on the counter while you prepare the bagels. Letting the flavors sit together for just a few minutes helps them meld nicely.
Step 5: Toast the whole-wheat bagels
Split the 2 whole-wheat bagels horizontally if they are not already split. Toast them in a toaster, toaster oven, or under a preheated broiler on medium heat until they are golden brown on the cut sides and slightly crisp at the edges. This usually takes 2–4 minutes, depending on your equipment.
Toasting brings out the nutty flavor of the whole grains and gives a sturdy base to hold the creamy topping.
Step 6: Assemble and garnish the bagels
Place the toasted bagel halves cut-side up on plates. Divide the avocado-edamame smash evenly among the 4 halves, spreading it thickly to the edges with a spoon.
Lay the radish slices over the top in a single or slightly overlapping layer. Sprinkle about 1/2 teaspoon toasted sesame seeds over each bagel half. Add a light pinch of red pepper flakes if you want extra heat.
Serve immediately with lime wedges on the side, and finish each bagel with a fresh squeeze of lime juice just before eating for maximum brightness.
Pro Tips
- Choose ripe but not mushy avocado: It should give slightly when pressed gently at the stem end. Overripe avocados can make the spread too brown and muddy.
- Do not overcook the edamame: Overcooked beans become dull in color and mealy. Aim for bright green and just tender after 3–4 minutes in boiling water.
- Season in layers: Salt the smash, then taste again after adding lime and herbs. The flavors open up as you adjust the seasoning.
- Slice radishes very thinly: A mandoline or sharp knife makes it easy. Thin slices add a crisp bite without overwhelming the creamy spread.
- Toast the sesame seeds: If your sesame seeds are not already toasted, lightly toast them in a dry skillet over medium heat for 1–2 minutes until fragrant for better flavor.
Variations
- Spicy Sriracha Bagel: Stir 1–2 teaspoons of sriracha or your favorite hot sauce into the avocado-edamame mash, and finish with extra red pepper flakes on top.
- Veggie-Loaded Version: Add thin cucumber slices, tomato rounds, and a handful of baby greens on top of the smash before adding radishes and sesame seeds.
- Everything Bagel Twist: Swap the plain toasted sesame seeds for 2 teaspoons of everything bagel seasoning for extra crunch and flavor.
Storage & Make-Ahead
The bagels are best eaten immediately after assembling, while the bagels are toasty and the radishes are crisp. If you want to work ahead, you can cook and cool the edamame up to 2 days in advance and store it in an airtight container in the refrigerator.
The avocado-edamame smash can be made up to 8–12 hours ahead. To minimize browning, press a piece of plastic wrap directly onto the surface of the smash, seal it in an airtight container, and refrigerate. Stir well and taste for seasoning before serving; you may want to add a little fresh lime juice and salt to revive the flavor.
Assembled bagels do not store well, as the bagels will soften and the radishes lose their crispness, so build them just before serving.
Nutrition (per serving)
Approximate values per serving (1 fully loaded whole-wheat bagel with toppings): about 480–520 calories, 20–24 g protein, 60–65 g carbohydrates, 22–26 g fat, 9–11 g fiber, and 550–650 mg sodium (depending on the salt used and bagel brand). These values are estimates and will vary with specific ingredients and portion sizes.
