Avocado And Edamame Salad

1533 faves | 17 recommends
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Joy The Baker
Nutrition per serving    (USDA % daily values)


Perfect for a meatless meal.
7f3e352fa7fa   •  22 Apr   •  Report
I made this recipe, I really love it, thank you so much
04f0a4afac23   •  1 Sep   •  Report
I added some quinoa and used cilantro instead of parsley. Was very flavorful!
Halley Hermann   •  18 Jun   •  Report
I made this the other night for dinner w fish tacos and it was very delicious!! Even my husband enjoyed it
99819d0441c9   •  2 Feb   •  Report
Interesting combination!
bcc36cfae90f   •  22 Jan   •  Report
f7ca2ab2785a   •  20 Jan   •  Report
Looks delicious! Can't wait to try it!
ce86d6144d95   •  25 Oct   •  Report
This sounds really good. I don't often eat radishes but will get a few just for this.
1bf6cfd5ab58   •  22 Jan   •  Report
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Ingredients for 4 servings

1 16-ounce bag frozen shelled edamame, thawed

1 clove garlic, minced

1 teaspoon grated fresh ginger

2 teaspoons honey

scant 1/4 cup seasoned rice wine vinegar

3 tablespoons olive oil

juice of 1 lime

pinch of salt and fresh cracked pepper

1/2 cup sliced green onion

3 tablespoons chopped fresh parsley

5 to 8 radishes, sliced

1 ripe avocado, sliced

sesame seeds

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