1/2 cupred bell pepperroasted, peeled, and diced, bottled is fine
2tablespoons fresh parsleychopped
2 tablespoons fresh cilantrochopped
6 cupsmixed salad greens
Blanch edamame in boiling salted water for 3-4 minutes, until tender-crunchy. Drain, refresh under cold running water, and drain thoroughly.
Combine mustard, basil, vinegar, salt, pepper, and garlic in a blender; purée thoroughly. With the motor running, slowly add olive oil.
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.
Divide salad greens among plates. Top with a mound of edamame mixture and serve.
Edamame and Avocado Salad
Amount Per Serving
% Daily Value*
Total Carbohydrates 11g4%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.