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

s/p

(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!  

SERVE!!!