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Directions for: Avocado and Edamame Salad

Ingredients

2 Tbsp sun-dried tomatoes packed in oil, chopped

2 Tbsp oil from sun-dried tomatoes

1 Tbsp of Spanish paprika

¼ tsp ground cumin

pinch of salt and pepper

2 green onions, finely chopped (1/4 cup)

1 cup edamame beans, cooked

2 cup bean sprouts, loosely packed

4 avocados, peeled, pitted and sliced

2 Tbsp lime juice

Directions

1. Combine the sun-dried tomatoes, oil, cumin, green onions, salt, paprika and lime juice in the bottom of a salad bowl and mix well. Add the avocados, bean sprouts, and edamame beans and toss well before serving. Allow to marinate.

2. Note: How to cook edamame beans: Put 1 cup of fresh or frozen edamame beans along with 2 cups of water into a saucepan and bring to a boil. Turn the heat to low and cook for 3 to 5 minutes. Strain the water and run the beans under cold water to cool.

See more: Vegetarian, Salad, Vegetables, Vegan


http://www.foodnetwork.ca/recipe/avocado-and-edamame-salad/11390/