This salad, along with the dressing, actually lasted an extra couple of days pretty well! The only exception being the avocado browning slightly. It's not like lettuce salads that get soggy right away.
Avocado and Edamame Salad-adapted from Joy the Baker
Total Time: 10 Minutes
- 16 ounce bag frozen shelled edamame, thawed
- 1 garlic clove, minced
- 1 teaspoon grated, fresh ginger
- 2 teaspoons honey
- 1/4 cup seasoned rice vinegar
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- Pinch of salt and black pepper
- 1/2 cup sliced green onion
- 5 to 8 radishes, sliced
- 1 ripe avocado, sliced
- Sesame seeds
Heat the edamame in a microwave safe bowl for about 5 minutes until warm and slightly tender.
In the meantime, make the dressing. In a small bowl, whisk together garlic, ginger, honey, rice vinegar, olive oil, lime juice, salt and pepper.
In a medium bowl, combine cooked edamame, green onions, radishes and avocado and top with sesame seeds. Toss with prepared dressing and serve.