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 we’ve ever made. 
This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!
Looks perfect. Yum.
Your pictures look great! I am glad you liked this – I need to make it again soon!
oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.
I have seen this recipe floating around and I must try it!
I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.
Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!
~ingrid
I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!
It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.
YUMMY! It looks great and perfect for the summer!
Update! I made this and added a few additional ingredients. I love it!