Recipe courtesy of Bal Arneson
Avocado and Edamame Salad
Total:
25 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 green onions, finely chopped
  • 2 tablespoons sun-dried tomatoes packed in oil, chopped
  • 1/2 teaspoon to 1 teaspoon Spanish paprika
  • 1/4 teaspoon to 1/2 teaspoon ground cumin
  • Pinch kosher salt
  • 2 tablespoons oil from sun-dried tomatoes
  • 2 tablespoons fresh lime juice
  • 4 avocados, halved, pitted, peeled, and sliced
  • 2 cups bean sprouts, loosely packed
  • 1 cup edamame beans, cooked* (See Cook's Note)

Directions

Combine the green onions, sun-dried tomatoes, paprika, cumin, salt, oil, and lime juice in the bottom of a salad bowl, and mix well. Add the avocados, bean sprouts, and edamame beans and toss well to coat, before serving.

Cook's Note

How to cook edamame beans: Put 1 cup of fresh or frozen edamame beans along with 2 cups of water into a saucepan, and bring to a boil. Turn the heat to low, and cook for 3 to 5 minutes. Strain the water, and run the beans under cold water to cool.

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