Shrimp-Edamame Salad

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Oxmoor House


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3 1/2 ounces Chinese noodles (1/3 of a 10-ounce package)

7 teaspoons extravirgin olive oil, divided

1 (16-ounce) package frozen shelled edamame (soybeans), thawed

1/2 teaspoon salt, divided

2 garlic cloves, crushed

1 pound steamed peeled shrimp

3/4 cup chopped red bell pepper

1/2 cup diced peeled avocado (about 1/2 small)

1/4 cup chopped fresh cilantro

2 tablespoons seasoned rice vinegar

2 tablespoons lemon juice

2 teaspoons low-sodium soy sauce

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