Edamame And Avocado Salad
12 ingredients
3 steps
Ingredients
- 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
Directions
-
11. 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.
-
22. In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper. Whisk together until completely incorporated. Set aside.
-
33. In a medium bowl, combine cooled edamame, avocado, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss together. Add dressing to desired amount.
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