Edamame and Avocado Salad
  • 1 1/2cups edamameshelled
  • 1tablespoon Dijon mustard
  • 1 cup packed fresh basil leaves
  • 1/4 cup white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cloves garlic
  • 3/4 cup virgin olive oil
  • 2 ripe but firm avocados
  • 2tablespoons fresh lime juice
  • 1/2 cup red bell pepperroasted, peeled, and diced, bottled is fine
  • 1/2cup celerydiced
  • 1/2cup red oniondiced
  • 2tablespoons fresh parsleychopped
  • 2 tablespoons fresh cilantrochopped
  • 6 cups mixed salad greens
  1. Blanch edamame in boiling salted water for 3-4 minutes, until tender-crunchy. Drain, refresh under cold running water, and drain thoroughly.
  2. Combine mustard, basil, vinegar, salt, pepper, and garlic in a blender; purée thoroughly. With the motor running, slowly add olive oil.
  3. Peel and cut avocados into roughly half-inch dice. Toss gently with lime juice in a large bowl. Add drained and cooled edamame, bell pepper, celery, onion, parsley, and cilantro. Pour about two-thirds of the dressing into bowl and toss gently.
  4. Divide salad greens among plates. Top with a mound of edamame mixture and serve.
Recipe Notes
Nutrition Facts
Edamame and Avocado Salad
Amount Per Serving
Calories 253
% Daily Value*
Sodium 129mg 5%
Total Carbohydrates 11g 4%
Dietary Fiber 6g 24%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 253 cal, 76% fat cal, 23g fat, 3g sat fat, 0mg chol, 5g protein, 11g carb, 6g fiber, 129mg sodium