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.