Avocado Edamame Salad Recipe | PBS Food

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.)


Yield: Makes 2 servings


  • 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)


  1. Boil the green beans and edamame. If you are using frozen pre-cooked edamame you can just defrost them and shell them.
  2. In a bowl mash together the oil, grated ginger, scallions and salt.
  3. Cut the avocado into cubes and drizzle with a little lemon juice to prevent oxidation.
  4. Toss the avocado, green beans, and edamame with the dressing.
  5. Add the mizuna and cilantro and toss to coat evenly.
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