This recipe is a great take on one of my favorite foods: 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 into salads. But I love seeing a recipe that makes edamame the star of the dish. And talk about healthy! Every ingredient has its own special health benefits, so you're basically eating a bowl of amazingly tasty medicine. The edamame combined with the radishes and avocado is 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, tanginess 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. I just love this easy recipe, which is adapted from the website Joy the Baker.

Ingredients for edamame salad with avocado and radishes

Prep time: 20 minutes 

Total time: 20 minutes 

Yields: 4-6 servings

Edamame Salad with Avocado and Radishes


  • 1 16-ounce bag frozen shelled edamame, thawed
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons honey (if you don't eat honey, substitute with cane sugar or agave)
  • 1/4 cup rice wine vinegar
  • 2 tablespoons lightly toasted sesame seeds
  • 3 tablespoons extra virgin olive oil
  • juice of 1 lime
  • pinch of salt and freshly ground black pepper
  • 1/2 cup sliced green onion
  • 3 tablespoons chopped fresh parsley
  • 5 to 8 small radishes, sliced
  • 1 ripe Hass avocado, cubed
Strained edamame

Cooking directions

  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. 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. 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. Serve and enjoy!

Jaymi Heimbuch ( @jaymiheimbuch ) focuses on wildlife conservation and animal news from her home base in San Francisco.