Cucumber cups with avocado-edamame cream, quick pickled radish, and toasted sesame

Instructions

1. 1

   Cut the English cucumber into 12 thick rounds, about 1.25 inches each. Using a small spoon or melon baller, hollow out the center of each round slightly without piercing the bottom to form little cups. Keep chilled.

2. 2

   Bring a small saucepan of water to a boil. Add the shelled edamame and cook for 3 minutes. Drain and cool under cold water to keep the bright color.

3. 3

   In a food processor or blender cup, combine the cooked edamame, ripe avocado, Greek yogurt, 1 tablespoon lime juice, olive oil, 1/2 teaspoon salt, and black pepper. Blend until thick and smooth. Scrape down the sides if needed and blend again.

4. 4

   In a small bowl, mix the radishes with the rice vinegar, the remaining 1 tablespoon lime juice, the honey, and 1/4 teaspoon salt. Let sit for 10 minutes for a quick pickle.

5. 5

   Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant and lightly golden. If you prefer to use the oven, toast them for 2 minutes at 350°F (175°C). Remove immediately so they do not burn.

6. 6

   Fill each cucumber round with a generous spoonful of avocado-edamame cream. Top with a few slices of quick pickled radish.

7. 7

   Finish each bite with toasted sesame seeds, chopped chives, and a little lime zest. Serve immediately or keep refrigerated for up to 30 minutes before serving.