Avocado and Edamame Salad

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Inspired Indian Flavors
TOTAL TIME: 25 min
Prep: 20 min
Inactive Prep: --
Cook: 5 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*
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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.

Notes

*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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4

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  • on April 08, 2013

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    Didn't love it. Weird combination of tastes.........maybe it was the sun dried tomatoes. Anyways, I would not make again.

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  • on August 27, 2012

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    What a wonderful blend of textures and tastes. The lime juice added a great flavor component. The crunch from the sprouts mixed with the soft avocado were the perfect marriage. Quck and easy! I think next time I might want to add some chopped nuts to the mix.

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  • on June 25, 2011

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    I absolutely love this recipe! When my daughter and I had a taste of this, we found ourselves hovering over the bowl and not sharing with anyone else! A nice, tasty, refreshing salad!

    people found this review Helpful.
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