Edamame Salad With Avocado and Radishes

Submitted by chris.young

"Edamame Salad with Avocado and Radishes"

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 (16 ounce) bag frozen shelled edamame, thawed
• 1 garlic clove, 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
• 1 lime, juice of
• 1 pinch salt & freshly ground black pepper
• 1⁄2 cup sliced green onion
• 3 tablespoons chopped fresh parsley
• 5 -8 small radishes, sliced
• 1 ripe Hass avocado, cubed

directions

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!