The Sea Salt

Southern California Surfing Food

Edamame and Avocado Salad with Cilantro Lime Vinaigrette

1 Comment

This is such an easy salad that is perfect to make a few days ahead and enjoy all week, or pack in lunch boxes. Even the avocado keeps well in the fridge after a few days.

Don’t be afraid of the abundance of red onions because they lose a lot of their stinky-ness in the lime juice which pickles them a little.

Lots of protein, not a lot of ingredients.

Simple summer, healthy food. Enjoy!


Edamame and Avocado Salad with Cilantro Lime Vinaigrette

Ingredients:

*yields a big bowl (haha I didn’t measure, but feel free to adjust ingredients to make more. This is the kind of recipe that you can do that with)

  • 12 oz package of frozen, shelled edamame, cooked for 5 minsĀ and then cooled (run cold water over immediately after straining).
  • 1/2 small red onion, chopped (or 1/4 of a big red onion)
  • 2 handfuls of grape tomatoes chopped lengthwise, (or one large tomato, chopped)
  • 1 large avocado, diced (or more… your really can’t go wrong here)
  • 1 cup finely chopped cilantro
  • juice of one large lime, or 2 small limes
  • 1 Tbsp EVOO
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper

Directions:

  1. In a large bowl, combine lime juice, EVOO, S&P and combine
  2. Add edamame, red onions, grape tomatoes, avo and cilantro.
  3. Stir to combine.
  4. That’s it. Enjoy immediately or let sit a little in the fridge… and then enjoy:)

Edamame and Avocado Salad with Cilantro Lime Vinaigrette Edamame and Avocado Salad with Cilantro Lime Vinaigrette Edamame and Avocado Salad with Cilantro Lime Vinaigrette

 

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Author: The SEA SALT

Cooking and surfing in Southern California

One thought on “Edamame and Avocado Salad with Cilantro Lime Vinaigrette

  1. I adore red onions. They’re sweet and crisp, not stinky at all. Best of all, they’re purple. Let’s call them purple onions.

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