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.

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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

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9 Responses to “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

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    webbie — July 24, 2008 at 5:14 pm

    Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

    Your pics are great. Wish I’d thought of the salt.:-)

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    2
    Sophie — July 24, 2008 at 6:08 pm

    Hi Jen,

    I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

    Oh, and feel free to tell any of your friends about it :).

    Sophie
    Flour Arrangements

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    3
    Ivy — July 24, 2008 at 7:07 pm

    Wow, these look really good and refreshing! NIICE!

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    4
    Joelen — July 24, 2008 at 7:18 pm

    Your idea of stuffing them into tomatoes is great! And great tip on using salt!

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    Esi — July 24, 2008 at 9:19 pm

    I love how you presented the dip. Nice work!

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    Inna's Culinary Inventions — July 25, 2008 at 2:52 am

    What a wonderful idea to stuff tomatoes! These look great!

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    giz — July 25, 2008 at 8:19 pm

    These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.

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    Megan — July 28, 2008 at 3:31 pm

    excellent use of a dip! Love the salt idea.

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    Janna — July 31, 2008 at 5:10 pm

    THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.

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