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Edamame Salad With Avocado and Radishes

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“Edamame Salad with Avocado and Radishes”

Ingredients Nutrition


  1. 1. In a medium saucepan, bring about 4 cups of water to boil, then add the edamame. Boil only for a couple of minutes — you want them cooked through but still firm. Drain the edamame and allow to cool to room temperature.
  2. 2. In a small bowl, whisk together the rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper. I like to use an immersion blender to get the dressing completely emulsified, but a fork or whisk and a strong arm will accomplish the same thing. Set your dressing aside.
  3. 3. In a medium bowl, add the cooled edamame, avocado, green onion, parsley, radishes, and a sprinkling of sesame seeds. Stir them gently together until combined. Next, add the dressing a few large spoonfuls at a time, tossing slightly between spoonfuls, until you have the desired amount for your salad.
  4. 4. Serve and enjoy!

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