Edamame and Avacado salad

I was inspired to try to make this salad after indulging in a similar one on our trip to Arizona…. yummy!

edamame saladBoil two cups of shelled Edamame in salted boiling water.

(Fortinos carrys them in the organic and frozen vegetable sections)

Add 5 chopped Sundried Tomatoes into the boiling water to rehydrate them.

Drain and cool.

Dressing: 1 Tbsp Sesame oil,

Juice of two limes,

3 Tbsp White Balsamic Vinegar,

3 Tbsp chopped Cilantro,

Seasoning; Salt, Pepper, Cumin and Garlic.

Combine Edamame, Sundried tomatoes, Cilantro  Dressing, and Spices. Refrigerate.

When ready to serve, Make a bed of mixed lettuces/spinach/kale/beansprouts and put Edamame mix over top.

Garnish with sliced Avacado.

If making this a “Meal Salad” I would add another protein source (cheese, chicken, or black beans) as well.