Spring weather makes us want fresh, easy meals that take advantage of the new crop of vegetables and herbs that are coming to market now. During a recent stroll through the Hollywood farmers market, I saw baskets of avocados, colorful rows of young radishes, and tables covered with tender lettuces and fresh herbs. Crunchy radishes and arugula provide a peppery zing that’s complimented by tender, shelled edamame and creamy avocado. Green onions and parsley add bright, herbal notes.
Inspired by that recent stroll, I created this simple Edamame and Radish Salad with Avocado that’s dressed with a sunny, honey-sweetened ginger and garlic dressing. Love the dressing? Try it as a marinade for chicken or fish, or use it as a sauce for steamed broccoli.
I bought frozen shelled edamame, but you could replace them with fresh peas or fava beans. Frozen vegetables are pre-cooked, so for a cold salad like this one, they require no additional cooking. Simply thaw them before combining them with the rest of the ingredients. You can do this by placing the beans in the refrigerator a few hours before, or in a bowl of warm water for a few minutes.
Edamame and Radish Salad with Avocado
This edamame salad with avocado is perfect for
- 1 clove garlic finely chopped
- 1 tsp. finely chopped fresh ginger
- 2 tsp. raw honey
- ¼ cup rice vinegar
- 4 tsp. olive oil
- 1 Tbsp. fresh lime juice
- Sea salt (or Himalayan salt) and ground black pepper to taste; optional
- Hot water
- 2 cups frozen shelled edamame thawed
- 3 medium green onions chopped
- 6 sprigs fresh parsley chopped
- 8 medium radishes thinly sliced
- 2 cups fresh arugula
- 1 medium ripe avocado chopped
- 2 tsp. sesame seeds
To make dressing, combine garlic, ginger, honey, vinegar, oil, and lime juice in a small bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
Place edamame, green onions, parsley, radishes, arugula, and avocado in a medium bowl; toss gently to blend.
Drizzle with dressing; toss gently to blend.
Top with sesame seeds.
Divide evenly between four serving bowls.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photos by Kirsten Morningstar