Edamame salad with avocado and radishes [Vegan]
This recipe is a great take on a favorite food: edamame. I usually pick up a package of shelled edamame every time I visit Trader Joe's and eat them by the handful or toss them in with salads. But I loved seeing a recipe that makes edamame the star of the dish. The combination with the radishes and avocado was delicious. But what really pulls it all together is the dressing.
I don't often make my own dressing but I think this recipe is going to become a staple in my fridge. It has a great kick from the garlic, tangy-ness from the rice vinegar, sweetness from the honey... basically it has everything you could want while remaining very light. I used just a splash to pull together the salad ingredients and then topped it all off with a sprinkle of sesame seeds. Love this easy recipe.
More on The Cooking Project.
I admit when I first looked at this recipe I was a bit skeptical about the combination of edamame and avocado, but it actually was quite tasty. Mixed in with peppery radishes, this was a refreshing salad. Edamame has lots of protein and fibre, so it seemed like the perfect thing to make to keep the staff at my son's office going on their long work days leading up to our Provincial election.This was also really easy to make, which always helps. The only edamame I could get in my neighbourhood was still in the shell, so that was a bit of time. If you can buy them shelled and frozen then this recipe doesn't take any longer than boiling the water and cooking the beans for 4 or 5 minutes. You make the dressing while the edamame are cooking and then you are done.
This recipe is from the website Joy the Baker.
Edamame and Avocado Salad
1 16-ounce bag frozen shelled edamame, thawed
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons honey (if honey is excluded from your diet, substitute with cane sugar or agave)
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
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 a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper. Whisk together until completely incorporated. Set aside.
3. 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.