Edamame-Mint Pepita Smash with Celery

• 90 g plain cooked shelled edamame, chilled and ready to eat — Cooked shelled edamame
• 25 g raw shelled pumpkin seeds — Raw pepitas
• 4 g fresh mint leaves — Fresh spearmint leaves
• 80 g celery stalks — Raw celery
• 10 g fresh lime juice (2 tsp) — Fresh lime juice
• 2 g extra-virgin olive oil (about 1/2 tsp) — Extra-virgin olive oil
• 30 g potable water (2 tbsp) — Potable water
• 0.3 g fine salt (a small pinch) — Fine salt

Method

1. 1Toast the pumpkin seedsPut all 25 g pepitas in a dry skillet over medium-low heat. Stir for 2 to 3 minutes until lightly golden, then tip them onto a plate to cool for 3 minutes.6 minLook for: The seeds smell nutty and show light golden patches without blackened edges.Safety: Stir continuously near the end; hot seeds can pop. Let them cool before processing.
2. 2Prepare the celery and mintWhile the seeds cool, wash the celery and mint. Dry them, cut the celery into sturdy 7 cm sticks, and tear the mint leaves.Look for: The celery is dry and crisp; the mint leaves are clean and free of stems.Safety: Use a stable board and keep fingertips clear of the knife.
3. 3Check and measure the edamameMeasure 90 g chilled, plain, fully cooked shelled edamame and drain any surface liquid. Use a product labeled ready to eat; edamame sold with cook-before-eating instructions must first be cooked and cooled according to its package.Look for: The beans are tender enough to crush with a fork and have no icy centers.Safety: The 15-minute recipe starts with fully cooked chilled edamame; frozen uncooked beans require their separate package cooking and cooling time.
4. 4Pulse a coarse smashReserve 5 g toasted pepitas. Put the edamame, the other 20 g seeds, lime juice, all 30 g water, olive oil, and fine salt in a small food processor. Pulse 8 to 12 times, scraping once with the machine stopped.Look for: The smash holds on a spoon, with small visible bean and seed pieces rather than a smooth puree.Safety: Switch off and unplug the processor before scraping near its blade.
5. 5Fold in the mintScrape the smash into a small serving bowl and fold in all torn mint. Level the top lightly with the back of a spoon.Look for: Mint is evenly distributed and the smash remains thick enough for celery to scoop.Safety: Use a clean spoon because the mixture receives no further cooking.
6. 6Finish and serveScatter the reserved 5 g toasted pepitas over the smash and arrange all celery sticks alongside. Serve the entire bowl and all dippers as one snack.Look for: The bowl contains every spoonful of smash and the complete measured seed topping.Safety: Keep chilled until serving; refrigerate within 2 hours.