Avocado and Edamame Salad

Name: Avocado and Edamame Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 2 green onions, finely chopped; 2 tablespoons sun-dried tomatoes packed in oil, chopped; 1/2 teaspoon to 1 teaspoon Spanish paprika; 1/4 teaspoon to 1/2 teaspoon ground cumin; Pinch kosher salt; 2 tablespoons oil from sun-dried tomatoes; 2 tablespoons fresh lime juice; 4 avocados, halved, pitted, peeled, and sliced; 2 cups bean sprouts, loosely packed; 1 cup edamame beans, cooked* (See Cook's Note)

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Level: Easy
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 servings

Ingredients

2 green onions, finely chopped

2 tablespoons sun-dried tomatoes packed in oil, chopped

1/2 teaspoon to 1 teaspoon Spanish paprika

1/4 teaspoon to 1/2 teaspoon ground cumin

Pinch kosher salt

2 tablespoons oil from sun-dried tomatoes

2 tablespoons fresh lime juice

4 avocados, halved, pitted, peeled, and sliced

2 cups bean sprouts, loosely packed

1 cup edamame beans, cooked* (See Cook's Note)

Directions

Combine the green onions, sun-dried tomatoes, paprika, cumin, salt, oil, and lime juice in the bottom of a salad bowl, and mix well. Add the avocados, bean sprouts, and edamame beans and toss well to coat, before serving.

Cook’s Note

How to cook edamame beans: Put 1 cup of fresh or frozen edamame beans along with 2 cups of water into a saucepan, and bring to a boil. Turn the heat to low, and cook for 3 to 5 minutes. Strain the water, and run the beans under cold water to cool.