Salmon Smorgasbord Sandwiches with Edamummus

Ingredients

• 1 2/3 cups (5 ounces) frozen shelled edamame, defrosted
• 1 1/2 teaspoons tahini
• 1 1/2 tablespoons lemon juice
• 1 teaspoon lemon zest, finely grated
• 1 small garlic clove
• 1 tablespoon olive oil
• Sea salt
• 4 (2 ounce) slices whole-grain rye pumpernickel bread, toasted
• 6 ounces cold-smoked salmon, thinly sliced
• 1/2 cucumber, cut into thin ribbons with vegetable peeler (3/4 cup)
• 1 cup pea shoots or baby salad greens

Directions

In a food processor or blender, combine the edamame, tahini, lemon juice, lemon zest, garlic and olive oil with 2–3 tablespoons water and blend, stopping once to scrape down the sides of the bowl, until the mixture is smooth. Season with salt to taste and set aside. (The edamame spread can be made up to three days in advance and stored in an airtight container.)

Spread the edamame mixture evenly on the toast. Top with the salmon, cucumber ribbons and greens. Sprinkle pepper over the sandwiches and serve.

Nutrition Information

Serves: 4 |  Serving Size: 1 sandwich (1 slice bread, 2 1/2 tablespoons edammumus, 1 1/2 ounce salmon, 4 strips cucumber, 1/4 cup greens)

Per serving: Calories: 286; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 23mg; Sodium: 539mg; Carbohydrate: 28g; Dietary Fiber: 6g; Sugar: 4g; Protein: 18g

Nutrition Bonus: Potassium: 225mg; Iron: 16%; Vitamin A: 11%; Vitamin C: 12%; Calcium: 6%