Joy the Baker

Avocado and Edamame Salad

September 28, 2011

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You know what’s not a good idea?  Shopping for jeans after an ‘eat weekend’.

Don’t act like you don’t know what an ‘eat weekend’ is.  Don’t act like you haven’t ever eaten nothing but spaghetti and meat balls, doughnuts, onion rings, and mango margaritas for an entire weekend.   Surely I’m not the only one.

Maybe I am the only dummy who would go shopping for jeans after such a gluttonous two days.

Can I tell you the worst part?  The sales dude.  Yea… DUDE.  He insisted on seeing every pair of jeans I tried on.  Um… no way, dude.  No way.

Can I tell you the second worst part?  I had to have the sales dude go back to the floor to get me a larger size in all the jeans I had selected.  Larger.  Yea…  that wasn’t embarrassing at all.

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So I made a salad.

Whatever.  This has nothing to do with the jeans incident or ‘eat weekend’… maybe I just like salad more than I like onion rings.

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I love to pair radishes with green onions.  Mostly I just love the way they look together.

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This edamame salad also has chopped parsley, ripe avocado, a garlic and ginger dressing, and sesame seeds.

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This salad is so fresh (as in cool, duh), and so simple.  I thawed and blanched a bag of shelled edamade beans.  Even cooked, soybeans have a bit of crunch.  Combine that crunch with spicy radishes and creamy avocado.  Come on… you know this is the business.

The dressing is a touch spicy.  Thank you garlic.  Thank you ginger.

Look how healthy and wholesome this is.

What ‘eat weekend’!?   That couldn’t have been me.

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Avocado and Edamame Salad

serves 4 large or 6 small servings

Print this Recipe!

1 16-ounce bag frozen shelled edamame, thawed

1 clove garlic, minced

1 teaspoon grated fresh ginger

2 teaspoons honey

scant 1/4 cup seasoned rice wine vinegar

3 tablespoons olive oil

juice of 1 lime

pinch of salt and fresh cracked pepper

1/2 cup sliced green onion

3 tablespoons chopped fresh parsley

5 to 8 radishes, sliced

1 ripe avocado, sliced

sesame seeds

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, honey 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.  It’s that easy!

Salad lasts up to 4 days in the fridge, but be warned, the radishes will start the loose their red color… just so you know.  


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