A fresh idea for spring!  

Edamame are protein and fiber filled young soybeans. They are often eaten in the pod, after being steamed and salted. Another way to enjoy these beans, which also contain iron and calcium, is shelled in a salad like this one.   

Makes a great potluck dish, too…Enjoy! 

 

Ingredients: 

 

Dressing: 

• 3 tablespoons oil (avocado, olive, or grapeseed) 

• 3 tablespoons rice vinegar 

• 2 tablespoons toasted sesame oil 

• 2 teaspoons lower-sodium soy sauce (if you want this to be gluten-free, use Tamari) 

• 1 ½ teaspoons of freshly grated ginger (or 1tsp dried ground ginger) 

• 1 garlic clove, minced or grated 

 

Salad: 

• 1 12oz package frozen, shelled edamame 

• 1 English cucumber, cut into small cubes or thinly sliced (you can also use 2 Persian cucumbers) 

• 1 avocado, cut into small cubes 

• 2 green onions, sliced 

• Pinch of salt 

• 2 tablespoons sesame seeds 

• A pinch of red pepper flakes (optional) 

 

Directions: 

1. In a medium bowl, combine all dressing ingredients and whisk together, set aside.
2. In a large bowl, combine the edamame, cubed cucumber, cubed avocado, sliced green onions, pinch of salt.
3. Add the whisked dressing, sesame seeds and optional red pepper flakes and stir to combine. 
4. Serve immediately or cover and refrigerate for up to three days.

 

Tips: You can grate fresh ginger and garlic using the smaller side of a box grater or better yet, a rasp-style grater with a handle. They should be peeled first and watch your knuckles!