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Avocado and Edamame Salad
Recipe courtesy Bal Arneson
- Total Time:
- 25 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
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*
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.