Ingredients
200 g frozen edamame beans, shelled
1 carrot, grated
1 small cucumber, diced
10 cherry tomatoes, halved
1 avocado, diced
2 cups baby spinach leaves
Small handful fresh coriander, chopped
1 lime (juice and zest)
1 tbsp sesame seeds, toasted
1 tbsp extra virgin olive oil
Salt and pepper to taste
Steps
Cook the edamame according to package instructions (usually 3-4 minutes in boiling water), then drain and rinse under cold water to cool.
While the edamame cools, prep the vegetables: grate the carrot, dice the cucumber, halve the cherry tomatoes, dice the avocado, and chop the coriander.
In a large bowl, combine the cooled edamame, grated carrot, diced cucumber, cherry tomatoes, and spinach leaves.
Make the dressing: whisk together the lime juice, lime zest, olive oil, salt, and pepper in a small bowl.
Pour the dressing over the salad and toss gently to combine.
Fold in the diced avocado and chopped coriander.
Sprinkle with toasted sesame seeds and serve immediately.