Avocado and Edamame Salad

Recipe courtesy of 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
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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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