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!

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