Edamame Avocado Salad
Shelled edamame provides a firm, pop-in-the-mouth texture alongside creamy avocado chunks in this protein-focused salad. A soy-lime dressing gives the bowl an East Asian brightness, with a small amount of sesame oil adding depth. Sliced cucumber and cherry tomatoes contribute crunch and moisture to keep things fresh. No cooking is required beyond boiling the edamame - the rest is assembled raw, making total preparation time under 15 minutes.
Adjust Servings
Instructions
- 1
Boil shelled edamame for 4-5 minutes and cool.
- 2
Dice avocado, cucumber, and tomatoes into similar sizes.
- 3
Whisk soy sauce, lime juice, and sesame oil.
- 4
Combine all ingredients and toss gently to keep avocado intact.
- 5
Taste and adjust with extra lime if needed.
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