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Introduction
The Edamame & Avocado Superfood Salad is a modern twist on traditional Asian cuisine, born from the fusion of Japanese and California-inspired flavors. Edamame, young soybeans traditionally served as a appetizer in Japanese restaurants, takes center stage in this refreshing dish. Its popularity soared in the West during the early 2000s health food boom, coinciding with the avocado toast craze. This salad combines these two superfoods, creating a nutritional powerhouse that's as delicious as it is wholesome. Perfect for warm summer days or as a light lunch year-round, it embodies the clean eating movement while paying homage to the simplicity of Asian cuisine.
Ingredients
• 2 cups shelled edamame, cooked and cooled
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
Step 1:
In a large mixing bowl, combine the cooked and cooled edamame, diced avocados, halved cherry tomatoes, finely diced red onion, and chopped cilantro.
Step 2:
In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, Dijon mustard, sea salt, freshly ground black pepper, and ground cumin to create the dressing.
Step 3:
Pour the dressing over the salad ingredients and gently toss to combine, ensuring all ingredients are evenly coated.
Step 4:
Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
Step 5:
Before serving, gently toss the salad once more and adjust seasoning if necessary.
Q: Can I make this salad ahead of time?
A: You can prepare most components ahead of time, but it's best to add the avocado just before serving to prevent browning.
Q: Is this salad suitable for vegans?
A: To make it vegan, simply substitute the honey in the dressing with agave nectar or maple syrup.
Q: Can I use frozen edamame?
A: Yes, frozen edamame works well. Just thaw and cook according to package instructions before using in the salad.
• For a vegan option, replace honey with agave nectar or maple syrup.
• Frozen edamame can be used; thaw and cook according to package instructions.
• Choose ripe but firm avocados for the best texture.
• If cilantro isn't to your taste, fresh parsley can be used as a substitute.
• This salad contains soy (edamame) and may contain traces of tree nuts. It's gluten-free and can be made vegan.
Serve chilled in individual bowls or on a large platter as a side dish or light main course.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the salad will still be safe to eat.
Prepare the dressing while the edamame is cooling to save time. Chop all vegetables before assembling to streamline the process.
- To prevent avocados from browning, toss them in a bit of lime juice before adding to the salad
- For best flavor, allow the salad to chill for at least 15 minutes before serving
- To maintain the best texture, add the avocado just before serving if not eating immediately
For added crunch, sprinkle with toasted pumpkin seeds or slivered almonds. For a spicy kick, add a finely chopped jalapeño pepper.
Pair with a crisp white wine like Sauvignon Blanc or a light wheat beer. For a non-alcoholic option, try a sparkling water with a splash of lime.
Best in summer when tomatoes and avocados are at their peak, but can be enjoyed year-round.
Contains soy (edamame). May contain traces of tree nuts. Gluten-free.
