Avocado and Edamame Salad

Avocado and Edamame Salad
Serves: 4-6
  • 1 16-ounce bag frozen shelled edamame, thawed
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons honey
  • scant 1/4 cup seasoned rice wine vinegar
  • 3 tablespoons olive oil
  • juice of 1 lime
  • pinch of salt and fresh cracked pepper
  • 1/2 cup sliced green onion
  • 3 tablespoons chopped fresh parsley
  • 5 to 8 radishes, sliced
  • 1 ripe avocado, sliced
  • sesame seeds
  1. Bring about 4 cups of water to boil in a medium saucepan. Add edamame and boil for just a few minutes, until cooked through but still with a slight bite to them. Drain and allow to cool.
  2. In the meantime, make the dressing.
  3. In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, and salt and pepper. Whisk together until completely incorporated. Set aside.
  4. In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss together. Add dressing to desired amount. It’s that easy!
  5. Salad lasts up to 4 days in the fridge, but be warned, the radishes will start the loose their red color… just so you know.
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