Prep the edamame from frozen by placing in a heat-safe bowl and covering with boiling water. Cover and allow to sit for 5 minutes, then drain and set aside.

Heat avocado oil in a small saucepan over medium-low heat. Add the shallot, garlic, serrano pepper, and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 2-3 minutes.

Remove pan from heat and allow to cool for 5 minutes.

Transfer the sautéed veggies and oil to a food processor or blender cup. Add the edamame, miso paste, coriander, five spice, lime juice and zest, ¼ tsp salt, and a pinch of sugar if using.

Process the mixture on high, scraping down the sides as needed until smooth. If too thick, add a small splash of oil or water and process again until creamy.

Add the cilantro and pulse just until combined and finely minced. Taste and adjust salt or lime juice as needed.

For the salad, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and lime juice in a medium mixing bowl until smooth.

Add the sliced onions, radishes, minced cilantro and a pinch of salt to the dressing. Toss well, then gently massage the dressing into the vegetables until slightly softened.

Cover the salad and refrigerate until ready to use.

To assemble, toast your bread and spread a generous serving of the edamame spread on each slice.

Top with a portion of the onion radish salad, extra cilantro, and a small drizzle of sesame oil or crushed pistachios if desired, then enjoy.