Edamame Salad

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

1. Cook the edamame according to package instructions (usually 3-4 minutes in boiling water), then drain and rinse under cold water to cool.
2. While the edamame cools, prep the vegetables: grate the carrot, dice the cucumber, halve the cherry tomatoes, dice the avocado, and chop the coriander.
3. In a large bowl, combine the cooled edamame, grated carrot, diced cucumber, cherry tomatoes, and spinach leaves.
4. Make the dressing: whisk together the lime juice, lime zest, olive oil, salt, and pepper in a small bowl.
5. Pour the dressing over the salad and toss gently to combine.
6. Fold in the diced avocado and chopped coriander.
7. Sprinkle with toasted sesame seeds and serve immediately.