Although low in EFAs, virgin (not refined) olive oil helps protect the heart with phytosterols, which prevent cholesterol absorption. Ingredient tip: Look for shelled edamame, or green soybeans, in the frozen section of supermarkets. Prep tip: This dressing is at its peak right after it's made. Serving tip: A delicious meal on its own, you could also serve this with fish or shrimp.
Edamame and Avocado Salad
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Ingredients
- 1 1/2 cups edamame shelled
- 1 tablespoon 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
- 2 tablespoons fresh lime juice
- 1/2 cup red bell pepper roasted, peeled, and diced, bottled is fine
- 1/2 cup celery diced
- 1/2 cup red onion diced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
- 6 cups mixed salad greens
Instructions
- 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.
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
