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.
Prep time: 20 minutes
Total time: 20 minutes
Yields: 4-6 servings
- 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
- 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.
- 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.
- 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.
- Serve and enjoy!
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