Description
This Zesty Edamame Lime Salad is a vibrant and healthy dish featuring tender edamame, crisp vegetables, creamy avocado, and a zesty cilantro-lime dressing. It’s perfect as a light lunch, side dish, or refreshing snack.
Ingredients
- 300g (10.5oz) Frozen Shelled Edamame: Thaw before use for optimal texture.
- 150g (5.3oz) Cucumber: Dice after peeling.
- 80g (2.8oz) Red Bell Pepper: Finely diced.
- 150g (5.3oz) Ripe Avocado: Cubed, choose avocados that yield to pressure.
- 2 Spring Onions: Thinly sliced.
- 30g (¼ cup) Fresh Cilantro Leaves: Loosely packed.
- 30ml (2 Tbsp) Freshly Squeezed Lime Juice: Avoid bottled juice.
- 15ml (1 Tbsp) Lime Zest: Use a microplane, avoid pith.
- 15ml (1 Tbsp) Extra-Virgin Olive Oil: Good quality.
- 5ml (1 tsp) Maple Syrup (Optional): Adjust to taste.
- 2.5g (½ tsp) Sea Salt
- 1g (¼ tsp) Freshly Ground Black Pepper
- 9g (1 Tbsp) Toasted Sesame Seeds
- 15g (1 Tbsp) Pomegranate Arils
- Microgreens and a Lime Wedge: For garnish.
Instructions
- Boil and Blanch Edamame: Cook thawed edamame for 3-4 minutes, then rinse and pat dry.
- Prep Vegetables: Dice cucumber, bell pepper, avocado, and spring onions.
- Craft Cilantro-Lime Dressing: Blend cilantro, lime juice, zest, oil, maple syrup, salt, and pepper.
- Combine Base Salad: Toss edamame, cucumber, bell pepper, and half the avocado.
- Dress and Coat: Gently toss with dressing, avoiding overmixing.
- Plate with Flair: Arrange salad, top with remaining avocado, sesame seeds, and pomegranate.
- Garnish and Rest: Drizzle with dressing, add microgreens and a lime wedge; rest for 5 minutes.
Notes
For best results, combine the salad with the dressing just before serving to prevent browning and sogginess.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg