Avocado & Edamame Salad

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Ready for a quick and healthy weeknight meal? Who isn’t! This is not only a breeze to throw together but also happens to be super clean eating and full of flavor. The best part…this simple side dish turned into a complete meal using one bowl and one pan. I had planned to make this as a stand alone salad but the recipe made a good amount of dressing so I drizzled the extra over a piece of Copper River salmon before baking. Victory!!!! A complete and delicious dinner. Even better, the salad keeps in the fridge overnight and is great for lunch the next day. Talk about the perfect summer meal, enjoy!

Avocado & Edamame Salad from Joy the Baker via Refinery 29, 4 large or 6 small servings.

For the dressing combine:

  • 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

For the salad combine:

  • 1 16-ounce bag frozen shelled edamame, thawed
  • 1/2 cup sliced green onion
  • 3 tablespoons chopped fresh parsley
  • 5 to 8 radishes, sliced
  • 1 ripe avocado, sliced
  • Sesame seeds

Combine all ingredients into bowl, mix and serve immediately. Don’t forget to save some dressing for your fish or chicken to make it a meal!

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A few tips on what I did/would do next time…

  • Get the bag of shelled edamame at Trader Joe’s and let them defrost in a colander in the sink running cool water over top (like you do with shrimp), this will save you time and dishes
  • Cut the radishes a bit thicker, they will add a nice crunch with about a 1/8-1/4 inch cut
  • I skipped the parsley because I don’t think it needed it and then I wasn’t stuck with a bunch going bad in my fridge, but if you love it go for it
  • Only add the avocado needed for the portion being served, will make the salad stay good for a grab and go meal for days in the fridge

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4 thoughts on “Avocado & Edamame Salad

  1. Pingback: Spring Recipe Round-Up | a touch of lovely

  2. Pingback: Unplanned | a touch of lovely

  3. Made this last night. So fresh and tasty! Added olives, just because I had them. Thanks for the recipie!

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