Although edamame is most commonly served as an addictive appetizer, it’s actually an incredibly versatile ingredient that’s a good way to add color, umami and protein to a dish. Similarly avocado has become a bit of a one-trick pony lately with the whole avocado toast craze, but it makes for an awesome addition to pasta and is even up for being added to to a stir-fry. But before all of that, avocado was a humble salad ingredient that was occasionally mashed up into a popular dip.
Most of the time, people go out of their way to make salads look like they were dusted with rainbow unicorn confetti, but going monochrome is far from boring. With textures that range from rich and creamy to crisp and juicy, along with loads of flavor coming from the ginger and scallion dressing, this green salad is as satisfying as it is delicious, and it can be put together in a matter of minutes.
I like using mizuna because it has a wonderfully crisp texture that lasts, even after getting tossed with the dressing, but any hearty leafy green such as kale or napa cabbage will work. Also, I’ve used cilantro as the herb here, but mint, thai basil, parsley or dill are other great options, that will greatly alter the flavor profile of the dish.
While this avocado edamame salad has plenty of substance thanks to the namesake ingredients, you can add some extra protein in the form of cooked shrimp, tofu or chicken if you want something even more substantial.
Avocado Edamame Salad
Although edamame is most commonly served as an appetizer, it's actually an incredibly versatile ingredient that adds color, umami and protein to a dish. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 2.2 ounces green beans (trimmed and cut into 2-inch pieces)
- 1/2 cup shelled edamame
- 2 tablespoons vegetable oil
- 1/2 tablespoon grated ginger
- 2 scallions (finely minced)
- 1/4 teaspoon salt (to taste)
- 1 avocado
- 1/4 lemon
- 3.5 ounces mizuna (chopped)
- cilantro (to taste)
- Boil the green beans and edamame. If you are using frozen pre-cooked edamame you can just defrost them and shell them.
- In a bowl mash together the oil, grated ginger, scallions and salt.
- Cut the avocado into cubes and drizzle with a little lemon juice to prevent oxidation.
- Toss the avocado, green beans, and edamame with the dressing.
- Add the mizuna and cilantro and toss to coat evenly.
Yield: Makes 2 servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.