Avocado Edamame Salad
by Marc Matsumoto on Sep 5, 2017
Although edamame is most commonly served as an appetizer, it's actually an incredibly versatile ingredient that adds color, umami and protein to a dish. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- Servings
- Makes 2 servings
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Ingredients
- 2.2 ounces green beans (trimmed and cut into 2-inch pieces)
- ½ cup shelled edamame
- 2 tablespoons vegetable oil
- ½ tablespoon grated ginger
- 2 scallions (finely minced)
- ¼ teaspoon salt (to taste)
- 1 avocado
- ¼ lemon
- 3.5 ounces mizuna (chopped)
- Cilantro (to taste)
Instructions
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Boil the green beans and edamame. If you are using frozen pre-cooked edamame you can just defrost them and shell them.
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In a bowl mash together the oil, grated ginger, scallions and salt.
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Cut the avocado into cubes and drizzle with a little lemon juice to prevent oxidation.
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Toss the avocado, green beans, and edamame with the dressing.
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Add the mizuna and cilantro and toss to coat evenly.