You know what’s not a good idea? ย Shopping for jeans after an ‘eat weekend’.
Don’t act like you don’t know what an ‘eat weekend’ is. ย 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. ย 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? ย The sales dude. ย Yea… DUDE. ย He insisted on seeing every pair of jeans I tried on. ย Um… no way, dude. ย No way.
Can I tell you the second worst part? ย 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. ย Larger. ย Yea… ย that wasn’t embarrassing at all.
So I made a salad.
Whatever. ย This has nothing to do with the jeans incident or ‘eat weekend’… maybe I just like salad more than I like onion rings.
I love to pair radishes with green onions. ย Mostly I just love the way they look together.
This edamame salad also has chopped parsley, ripe avocado, a garlic and ginger dressing, and sesame seeds.
This salad is so fresh (as in cool, duh), and so simple. ย I thawed and blanched a bag of shelled edamade beans. ย Even cooked, soybeans have a bit of crunch. ย Combine that crunch with spicy radishes and creamy avocado. ย Come on… you know this is the business.
The dressing is a touch spicy. ย Thank you garlic. ย Thank you ginger.
Look how healthy and wholesome this is.
What ‘eat weekend’!? ย That couldn’t have been me.
Avocado and Edamame Salad
serves 4 large or 6 small servings
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. ย Add edamame and boil for just a few minutes, until cooked through but still with a slight bite to them. ย 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. ย Whisk together until completely incorporated. ย Set aside.
In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds. ย Toss together. ย Add dressing to desired amount. ย 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. ย
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Please fix your printer capablity version so that a picure appears and it does not print 8 blank pages
Left out adding avocados to end of recipe!