Edamame Avocado Salad

Tuesday, June 12, 2012

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

Salad

3 comments »

17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

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Lauren — January 7, 2011 at 1:13 pm

I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
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Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

What a great recipe Katie!
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Daisy — January 7, 2011 at 3:02 pm

I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
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Erica — January 7, 2011 at 3:29 pm

This comment has been removed by the author.
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Jennifer — January 7, 2011 at 3:29 pm

I am a huge mushroom lover. This recipe sounds wonderful!
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In and Around Town — January 7, 2011 at 3:33 pm

I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
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Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
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Smitten Sugar — January 7, 2011 at 5:05 pm

I am definitely not a mushroom lover but this recipe looks amazing!
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Megan — January 7, 2011 at 5:48 pm

Katie can make these for me anytime! Great recipe and great guest post!
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Josie — January 7, 2011 at 7:00 pm

OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
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Melissa — January 7, 2011 at 8:28 pm

I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
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kitchenmisfit — January 7, 2011 at 11:58 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
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kitchenmisfit — January 7, 2011 at 11:59 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
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The Small Boston Kitchen — January 8, 2011 at 4:28 pm

Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
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Maris (In Good Taste) — January 8, 2011 at 7:34 pm

Aren’t portobello mushrooms the best? So many different things you can do with them!
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John at BOS — January 9, 2011 at 2:14 am

What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
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Kerstin — January 10, 2011 at 5:03 am

What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂