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Edamame and Radish Salad with Avocado

This edamame salad with avocado is perfect for

Course Main Course
Cuisine American
Keyword edamame salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 263 kcal
Author Kirsten Morningstar

Ingredients

  • 1 clove garlic finely chopped
  • 1 tsp. finely chopped fresh ginger
  • 2 tsp. raw honey
  • ΒΌ 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

Instructions

  1. 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.
  2. Place edamame, green onions, parsley, radishes, arugula, and avocado in a medium bowl; toss gently to blend.
  3. Drizzle with dressing; toss gently to blend.
  4. Top with sesame seeds.
  5. Divide evenly between four serving bowls.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.