Edamame and Avocado Salad

Servings: 6

Directions

1. Bring about 4 cups of water to boil in a medium saucepan. Add edamame and boil for just a few minutes, until cooked through but still with a slight bite to them. Drain and allow to cool.

2. In the meantime, make the dressing. In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, honey and salt and pepper. Whisk together until completely incorporated. Set aside.

3. In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss together. Add dressing to desired amount. Top with diced avocado and serve.

Ingredients

• 1 lb. edamame, frozen, shelled thawed

• 1 garlic clove

• 1 tsp. ginger root, fresh grated

• 2 tsp. honey

• 1/4 c rice wine vinegar

• 3 tbsp. olive oil

• 1 lime juiced

• 1/2 c. green onion sliced

• 3 tbsp. cilantro chopped

• 6 radish sliced

• 1 avocado diced

• sesame seeds