Edamame, Carrot, & Avocado Salad
![Edamame, Carrot, and Avocado Salad](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTYyMzksInB1ciI6ImJsb2JfaWQifX0=--6f3d218d06df68ef9a1e51d5d7e4f39c768f9290/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_fb5c5d48af969c90f59e.jpg)
Yield
6 servingsPrep
15 minCook
0 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Salad ingredients | |||
2 | Small |
carrots
Or 1 large, peeled and cut into matchsticks |
|
4 | cup |
edamame (green soybeans)
frozen shelled, thawed |
* |
¼ | cup |
sesame seeds
black |
|
1 | bunch |
coriander
big handful leaves, roughly chopped (you can also use mint) |
*
|
1 | x |
sea salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
½ | each |
avocados
peeled and chopped |
|
Dressing ingredients | |||
¼ | cup |
orange juice
fresh |
|
1 | each |
limes
juice |
|
1 | x |
sea salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
2 | inches |
ginger
5cm, peeled and grated finely |
*
|
1 | x |
sesame oil
toasted, to taste |
*
|
⅓ | cup |
grape seed oil
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Salad ingredients: | |||
2 | Small |
carrots
Or 1 large, peeled and cut into matchsticks |
|
946 | ml |
edamame (green soybeans)
frozen shelled, thawed |
* |
59 | ml |
sesame seeds
black |
|
1 | bunch |
coriander
big handful leaves, roughly chopped (you can also use mint) |
*
|
1 | x |
sea salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
0.5 | each |
avocados
peeled and chopped |
|
Dressing ingredients: | |||
59 | ml |
orange juice
fresh |
|
1 | each |
limes
juice |
|
1 | x |
sea salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
2 | inches |
ginger
5cm, peeled and grated finely |
*
|
1 | x |
sesame oil
toasted, to taste |
*
|
79 | ml |
grape seed oil
|
* |
Directions
Combine the carrot, edamame, sesame seeds and chopped coriander leaves in a large bowl.
Season the whole mixture with sea salt and pepper.
In a small-medium bowl, combine all the dressing ingredients.
Whisk well until incorporated.
Pour the dressing over the salad and mix gently.
Note: Adapted from thefirstmess. com