This edamame, radish, and avocado salad with a sunny, honey-sweetened ginger and garlic dressing is a bowl full of fresh flavors.
Love the dressing? Try it as a marinade for chicken or fish, or use it as a sauce for steamed vegetables.
This salad recipe called for frozen shelled edamame, but you could replace them with fresh peas or fava beans.
Pre-cooked frozen vegetables are a huge time-saver — simply thaw them before combining them with the rest of the ingredients.
Edamame and Radish Salad With Avocado
This edamame, radish, and avocado salad dressed with a ginger and garlic dressing is a bowl full of flavor!
- 1 clove garlic, finely chopped
- 1 tsp fresh ginger, finely chopped
- 2 tsp raw honey
- ¼ cup rice vinegar
- 1 Tbsp. + 1 tsp olive oil
- 1 Tbsp. fesh lime juice
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- Hot water
- 2 cups frozen shelled edamame, thawed
- 3 medium green onions, chopped
- 6 sprigs fresh parsley, chopped
- 8 medium radishes, thinly sliced
- 2 cups fresh arugula
- 1 medium avocado, chopped
- 2 tsp. sesame seeds
To make dressing, combine garlic, ginger, honey, vinegar, oil, and lime juice in a small bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
Bring water to a boil in a saucepan over medium-high heat.
Add edamame; cook for 1 to 2 minutes. Drain.
Immediately place edamame in an ice bath* to stop cooking process. Drain well once cold. Set aside.
Place edamame, green onions, parsley, radishes, arugula, and avocado in a medium bowl; toss gently to blend.
Top with sesame seeds.
Divide evenly between four serving bowls.
*Tip: To make an ice bath, fill a large bowl with ice and cold water. Put edamame in the bowl until chilled. Remove and drain well.
Body Beast Portions
2B Mindset Plate It!
A great veggie and protein as part of lunch or dinner.
If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.
Photos by Kirsten Morningstar