Avocado and Edamame Salad
- prep time 15 min
- total time 15 min
- serves 4
2 tablespoons sun-dried tomatoes packed in oil, chopped
2 tablespoons oil from sun-dried tomatoes
1 tablespoon of Spanish paprika
¼ teaspoon ground cumin
pinch of salt and pepper
2 green onions, finely chopped (1/4 cup)
1 cup edamame beans, cooked
2 cups bean sprouts, loosely packed
4 avocados, peeled, pitted and sliced
2 tablespoons lime juice
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.