I came across this recipe on Pinterest awhile back and knew I had to make it! It was so light and refreshing. It would be perfect for a Summer Dinner or Picnic Party. I will say it was best the first day I made it, it was not as good the next day mainly because the radishes got a bit soft and the avocado starts to go bad, so I recommend eating it the first day if possible. The flavors in the dressing were amazing- the ginger paired with garlic, honey, and fresh lime juice were just delicious. Best part this is a super healthy salad no cheese or anything bad just all fresh ingredients so you can eat it guilt free!
\ E D A M A M E + A V O C A D O + R A D I S H S A L A D
adapted via Joy the Baker
Serves 4 large or 6 small servings
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(about 4 onions)
3 tablespoons chopped fresh parsley
8 radishes, sliced
1 ripe avocado, sliced
Bring about four 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, honey, 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!