Bring a small pot of water to a boil. Add edamame and cook until tender. Rinse with cold water and set aside.
In the bowl of a food processor, combine edamame and flesh of 1/2 an avocado. Blend until edamame is finely chopped, scraping down the sides as needed.
Add the remaining ingredients and pulse until a chunky but somewhat smooth texture is achieved. Taste test and adjust as desired.
Add 2 generous dollops of the dip to each slice of bread, followed by 1/4 of an avocado, flake the salmon chunks on top and sprinkle with sesame seeds.
Store the leftover dip in an airtight container for up to 5 days.
Servings 0