Sunday, January 29, 2012

Edamame Salad with Radishes, Carrots and Avocado

serves 4-6

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!  


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