Edamame Avocado Salad

Name: Edamame Avocado Salad
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: shelled edamame 180 g; avocado 1 ea; cucumber 90 g; cherry tomatoes 120 g; soy sauce 1 tbsp; lime juice 1.5 tbsp; sesame oil 1 tsp

Quick answer

Total time: 17 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Plump, springy edamame and soft, creamy avocado make the main contrast in the bowl.

A dressing of soy sauce, lime juice and sesame oil gives it a light, salty-tart Asian profile, and cucumber and cherry tomatoes add crunch and juice. The only cooking is a few minutes of blanching the beans. Cool them completely before mixing; warm beans turn the avocado mushy. The avocado gets a little lime juice the moment it is cut to slow browning, and the finished salad has a better texture served cold.

Ingredients

servings

IngredientAmount

avocado1 ea

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Instructions

6 steps

1

Add 180 g shelled edamame to boiling water and cook over medium heat for 4 to 5 minutes.

Drain when the beans look plump, tender, and still bright green rather than dull.
2

Shake off excess water from the drained edamame, then spread it out so it cools completely.

If it is still warm, wait, because heat can soften the avocado and make the salad watery.
3

Halve one avocado, remove the pit, and cut the flesh into 1.5 cm chunks.

Coat the pieces with a little lime juice as soon as they are cut to slow browning.
4

Dice 90 g cucumber into 1 cm pieces and halve 120 g cherry tomatoes.

If the cut vegetables look very wet, shake off excess moisture so the soy-lime dressing does not become diluted.
5

In a small bowl, whisk 1 tbsp soy sauce, 1.5 tbsp lime juice, and 1 tsp sesame oil.

Keep whisking until the sesame oil breaks into small droplets instead of floating in a single layer.
6

Put all the prepared ingredients in a large bowl, drizzle with the dressing, and fold gently from bottom to top with a spatula.

Taste, add a little more lime juice if needed, chill briefly, and serve cold.