Food Home » Recipes » Avocado Edamame Salad
Although edamame is most commonly served as an appetizer, it's actually an incredibly versatile ingredient that adds color, umami and protein to a dish. (Recipe Credit: Marc Matsumoto of Fresh Tastes .)
Ingredients 2.2 ounces green beans (trimmed and cut into 2-inch pieces) 1/2 cup shelled edamame 2 tablespoons vegetable oil 1/2 tablespoon grated ginger 2 scallions (finely minced) 1/4 teaspoon salt (to taste) 1 avocado 1/4 lemon 3.5 ounces mizuna (chopped) cilantro (to taste) Directions Boil the green beans and edamame. If you are using frozen pre-cooked edamame you can just defrost them and shell them. In a bowl mash together the oil, grated ginger, scallions and salt. Cut the avocado into cubes and drizzle with a little lemon juice to prevent oxidation. Toss the avocado, green beans, and edamame with the dressing. Add the mizuna and cilantro and toss to coat evenly.
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