Avacado & Edamane Salad PRINT
|Avocado and Edamame Salad|
|serves 4 large or 6 small servings|
|Print this Recipe!|
|1||16-ounce bag frozen shelled edamame, thawed|
|1||clove garlic, minced|
|1||teaspoon grated fresh ginger|
|scant ¼ cup seasoned rice wine vinegar|
|3||tablespoons olive oil|
|juice of 1 lime|
|pinch of salt and fresh cracked pepper|
|½||cup sliced green onion|
|3||tablespoons chopped fresh parsley|
|5 to 8||radishes, sliced|
|1||ripe avocado, sliced|
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.
In the meantime, make the dressing.
In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, and salt and pepper. Whisk together until completely incorporated. Set aside.
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!
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.