Edamame Avocado Salad
It’s finally time for our CSA to start up again! I cannot tell you guys how excited I am about it! Hubby and I really enjoyed the challenge of eating all that fresh produce in one week before the next box arrived. One of the vegetables that we got during the first few weeks and months of the CSA last year was radishes.
Growing up I never liked radishes. I remember my dad growing them in his garden and eating them raw with a little bit of salt. I tasted one once and didn’t like it at all. When we got our first batch of radishes in our CSA, I was determined to find a way to enjoy them. It turns out I like radishes in things (like salads or sandwiches). They provide a great crunch and a bit of spice.
I increased the amount of radishes in this Edamame Avocado Salad and when I make it again, I’ll increase it even more. I really enjoyed the difference in texture they provided in this amazing salad. I brought this to the first cookout of the year and everyone enjoyed it. I especially enjoyed that it came together in a matter of minutes.
Edamame Avocado Salad
Edamame is a great source of protein and only takes a few minutes to cook up. This salad is perfect for a light summer lunch.
Yield: Serves 4-6
Ingredients:
1 16-ounce bag frozen shelled edamame, thawed
3 cloves garlic, minced
1 tsp grated fresh ginger
2 tsp honey
scant 1/4 cup rice wine vinegar
3 Tbsp olive oil
juice of 1 lime
pinch of salt and freshly ground pepper
1/2 cup sliced green onion
3 Tbsp chopped fresh parsley
10-12 radishes, diced
1 ripe avocado, diced
sesame seeds
Directions:
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.
Recipe adapted from Joy the Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions weβve ever made. 
so there’s no cocoa or chocolate in it whatsoever or is that a typo? wondering how it gets that rich chocolate color! π
beantownbaker — January 10th, 2014 @ 10:43 am
You’re right. Sorry about that – it’s a typo… I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.
I just discovered your blog after looking up a recipe for Butterbeer π I love your photos and, most importantly, I want to eat them all! Looking forward to following your blog!
beantownbaker — January 10th, 2014 @ 10:43 am
Glad to have you!
I believe you have forgotten to add the chocolate part of this recipe.
beantownbaker — January 10th, 2014 @ 10:43 am
You’re right. Sorry about that. I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.
i looove chocolate avocado pudding! i make mine with maple syrup and almond butter instead of honey, but i’ll have to try and mix it up from time to time π
beantownbaker — January 12th, 2014 @ 2:54 pm
Oh I’ll have to try it your way too!
Thanks!! Now I gotta try this…. Can’t wait!
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Thanks so much for this recipe! It’s awesome and tastes really good. I wrapped it inside of a dark chocolate shell and they made the most perfect chocolate truffles. Everyone loved them for Christmas! Thanks again.