Avocado, Radish and Edamame Salad
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.
edamame (green soybeans)
frozen shelled, thawed
scallions, spring or green onions
up to 8, sliced
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]