Three-Ginger Salad

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1 tablespoon unsalted butter

3 tablespoons fruity green olive oil

1 cup minced leeks

2 tablespoons minced fresh ginger

-- Kosher salt and freshly ground pepper

2 cups finely chopped green cabbage ( 1/4 head, about 8 ounces)

2 cups finely chopped red cabbage ( 1/4 head, about 8 ounces)

2 cups cooked shelled edamame

1/4 cup thinly sliced pickled ginger (see recipe below)

1/4 cup thinly sliced crystallized ginger

-- 2 tablespoons seasoned vinegar from accompanying pickled ginger recipe

-- Matcha salt or medium-grind sea salt (see Note)

1 ripe avocado

2 tablespoons roughly chopped, roasted unsalted almonds

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