Refresh your palate with this Avocado-Edamame Salad, a vibrant blend of creamy avocados, protein-rich edamame, crisp cucumbers, and fresh herbs. Topped with an Asian-inspired sesame-lime dressing, this salad offers a tangy twist that elevates its flavors, making it a perfect side dish or a healthy meal on its own. Whether you're looking for a light lunch, a refreshing dinner option, or a flavorful addition to your meal prep, this easy-to-make salad is packed with nutrients and bursting with deliciousness. Perfect for anyone seeking a wholesome, plant-based dish!
Ingredients
- Avocado: 2 large peeled, pitted and diced
- Edamame: 1 cup shelled and cooked
- Cucumber: 1 large diced
- Fresh Cilantro: 1/4 cup chopped
- Chili: 1 finely chopped (adjust to heat preference)
For the Sesame-Lime Dressing:
- Sesame Oil: 2 tbsp
- Lime Juice: 3 tablespoons freshly tbsp
- Soy Sauce: 1 tbsp
- Agave syrup: 1 tsp
- Garlic: 1 clove minced
- Ginger: 1 tsp grated
Instructions
- Prepare Ingredients: Ensure all vegetables are properly washed. Cook the edamame according to package instructions, usually boiled for 4-5 minutes, then drained and cooled.
- Make the Dressing: In a small bowl, whisk together sesame oil, lime juice, soy sauce, agave syrup, minced garlic and grated ginger until well combined. Adjust the flavors as needed, balancing the tanginess of the lime with the sweetness of the honey and the saltiness of the soy sauce.
- Combine the Salad: In a large bowl, combine diced avocados, cooked edamame, diced cucumber, chopped cilantro and finely chopped chili. Toss gently to mix the ingredients without mashing the avocado.
- Dress the Salad: Pour the sesame-lime dressing over the salad and toss gently to coat all ingredients evenly. Be careful not to over-mix to keep the avocados intact.
- Chill: Let the salad sit in the refrigerator for about 10-20 minutes before serving. This allows the flavors to meld together and enhances the taste.
- Serve: Serve chilled. This salad can be a standalone meal or an accompaniment to grilled meats or fish, adding a refreshing and healthy element to your meal.
Notes
- Storage: If not serving immediately, consider adding the avocado and dressing just before serving to prevent the avocado from browning and to keep the salad fresh.
- Variations: Add chopped red bell pepper or shredded carrots for extra color and crunch.
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