Avocado and Edamame Salad

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I love to pair radishes with green onions. Mostly I just love the way they look together.

This edamame salad also has chopped parsley, ripe avocado, a garlic and ginger dressing, and sesame seeds.

Avocado and Edamame Salad

serves 4 large or 6 small servings

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1 16-ounce bag frozen shelled edamame, thawed

1 clove garlic, minced

1 teaspoon grated fresh ginger

2 teaspoons honey

scant 1/4 cup seasoned rice wine vinegar

3 tablespoons olive oil

juice of 1 lime

pinch of salt and fresh cracked pepper

1/2 cup sliced green onion

3 tablespoons chopped fresh parsley

5 to 8 radishes, sliced

1 ripe avocado, sliced

sesame seeds

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.

In the meantime, make the dressing.

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

In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss together. Add dressing to desired amount. It’s that easy!

Salad lasts up to 4 days in the fridge, but be warned, the radishes will start the loose their red color… just so you know.

found here:
Avocado and Edamame Salad — Joy the Baker