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)
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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