Avocado and Edamame Salad

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This recipe is from awesome self-taught baker, turned professional baker, turned food photographer and cookbook author Joy the Baker who lives in New Orleans in the USA. This is her website and these are her cookbooks – she has three already!

You can find her on Instagram, on Pinterest, on Twitter, and on Facebook

Serves 4 large or 6 small servings

Print this Recipe!

1 16-ounce bag frozen shelled edamame, thawed

1 clove garlic, minced

1 teaspoon grated fresh ginger

2 teaspoons honey

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

sesame seeds

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.

In the meantime, make the dressing.

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.

In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds.  Toss together.  Add dressing to desired amount.  It’s that easy!

Salad lasts up to 4 days in the fridge, but be warned, the radishes will start the loose their red color… just so you know.

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This recipe is from awesome self-taught baker, turned professional baker, turned food photographer and cookbook author Joy the Baker who lives in New Orleans in the USA. This is her website and these are her cookbooks – she has three already!

You can find her on Instagram, on Pinterest, on Twitter, and on Facebook.

 

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