Avocado and Edamame Salad

After hibernating (and indulging ourselves) throughout winter, it’s nice to begin Spring on a fresh note. This Edamame Avocado salad not only brightens up your palette but also your plate. We paired radishes with edamame and avocado in this salad to give it a nice color and crunch — and topped it all off with a spicy ginger and lemon dressing to help aid with digestion and inflammation.

For salad:

1 16-ounce bag frozen shelled edamame, thawed

3 medium green onions, sliced

6 medium radishes, sliced

1 medium ripe avocado, cubed

6 sprigs of fresh parsley, chopped

For dressing:

¾ cups fresh lemon juice

½ cup extra virgin olive oil

1 teaspoon fresh ginger, grated

2 tablespoons agave

1 clove garlic, chopped

Salt and pepper to taste

1. To prepare the dressing, whisk the lemon juice, olive oil, ginger, agave, and garlic together in a small bowl. Add salt and pepper to taste and set aside.
2. Bring water to boil in a medium saucepan. Add edamame and boil until bright green, about 3–5 minutes. It should be cooked but still have a bite. Drain and allow to cool.
3. Once the edamame is cooled, place it in a bowl with the onions, radishes, avocado, and fresh parsley. Toss them gently.
4. Add the desired amount of dressing and serve.