Sunday, January 29, 2012
Edamame Salad with Radishes, Carrots and Avocado
This salad is so refreshing and colorful... when eating it you can actually hear your body say, "THANK YOU!"
2 cups fresh, cooked and shelled edamame ( you can use frozen, just be sure to thaw and lightly boil)
1-2 cloves of garlic, finely chopped or pushed through a garlic press
1 tsp fresh grated ginger
2 tsp honey
1/4 cup seasoned rice wine vinegar
3 Tbsp olive oil
juice of 1 lime
1/4-1/2 cup sliced green onion
3 Tbsp chopped fresh parsley or cilantro
6 radishes, thinly sliced
1 ripe avocado, diced
1-2 carrots, thinly sliced
(If using frozen edamame, bring them to a boil for just a few minutes...don't overcook!)
To make the dressing, whisk together rice vinegar, oil, garlic, ginger, lime juice and s/p.
In a serving bowl, combine edamame, onion, parsley (or cilantro), radishes, carrots and avocado. Toss with dressing!