Edamame and Avocado Salad
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Edamame and Avocado Salad August, 2007 Serves 8 / Although low in EFAs, virgin (not refined) olive oil helps protect the heart with phytosterols, which prevent cholesterol absorption. Ingredient tip: Look for shelled edamame, or green soybeans, in the frozen section of supermarkets. Prep tip: This dressing is at its peak right after it's made. Serving tip: A delicious meal on its own, you could also serve this with fish or shrimp. 1 1/2 cups shelled edamame 1 tablespoon Dijon mustard 1 cup packed fresh basil leaves 1/4 cup white balsamic vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 6 cloves garlic 3/4 cup virgin olive oil 2 ripe but firm avocados 2 tablespoons fresh lime juice 1/2 cup roasted, peeled, and diced red bell pepper (bottled is fine) 1/2 cup diced celery 1/2 cup diced red onion 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro 6 cups mixed salad greens 1. Blanch edamame in boiling salted water for 3-4 minutes, until tender-crunchy. Drain, refresh under cold running water, and drain thoroughly. 2. Combine mustard, basil, vinegar, salt, pepper, and garlic in a blender; purée thoroughly. With the motor running, slowly add olive oil. 3. Peel and cut avocados into roughly half-inch dice. Toss gently with lime juice in a large bowl. Add drained and cooled edamame, bell pepper, celery, onion, parsley, and cilantro. Pour about two-thirds of the dressing into bowl and toss gently. 4. Divide salad greens among plates. Top with a mound of edamame mixture and serve. PER SERVING: 253 cal, 76% fat cal, 23g fat, 3g sat fat, 0mg chol, 5g protein, 11g carb, 6g fiber, 129mg sodium |
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