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Avocado, Radish and Edamame Salad

 
Avocado, Radish and Edamame Salad
13

A simple salad with big health credentials: avocados are an excellent source of good fats, and more recently have been shown to also inhibit inflammation when eaten in combination with foods that typically trigger it. They are also a rich source of potassium (which balances sodium to keep blood pressure levels stable) and vitamin E, an important antioxidant.

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

25

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

400 grams edamame (green soybeans)
frozen shelled, thawed
*
1 clove garlic
minced
1 teaspoon ginger
fresh grated
*
2 teaspoons maple syrup
¼ cup rice vinegar
3 tablespoons olive oil
1 each limes
juice
1 x sea salt
to taste
*
1 x black pepper
fresh cracked
*
½ cup scallions, spring or green onions
sliced
3 tablespoons parsley leaves
fresh, chopped
5 each radishes
up to 8, sliced
1 each avocados
ripe, cubed
1 x sesame seeds
*

Directions

Cook edamame as per package instructions. Drain and allow to cool.

In the meantime, make the dressing:

In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, maple syrup, and salt and pepper. Set aside.

In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds.

Toss together. Add dressing to taste.

Note: Adapted from joythebaker. com

[Note: S or written to Jo re: photo permission]

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 18982% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 17%
Sugars g
Protein 3g
Vitamin A 8% Vitamin C 27%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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