Avocado, Edamame and Radish Salad
Crisp, clean and versatile, this salad makes a great lunch or perfect on the side of grilled meat or fish. Hearty avocado chunks lend a creamy texture and smooth, savoury flavour.
Recipe courtesy Avocados from Mexico
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 ripe avocados halved, pitted, peeled and cut into 1-inch (2.5 cm) chunks
- 4 cups mesclun, arugula or other greens
- 2 cups Belgian endive cut in 2-inch (5 cm) pieces (about 2 heads)
- 1 cup shelled edamame cooked
- 1 cup radishes thinly sliced
- 1/2 cup packaged Asian fried noodles
- 2 green onions thinly sliced diagonally
- Dressing
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 1 tbsp soy sauce
- 2 tsp fresh ginger grated, or 1/2 tsp (2 mL) ground dried ginger
- 2 tsp sugar
- 1 tsp toasted sesame oil
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In large bowl, combine avocado, greens, endive, edamame and radishes. In a measuring cup, whisk together oil, vinegar, soy sauce, ginger, sugar and sesame oil until well combined.
- Pour dressing over salad; toss gently.
- Divide onto 4 serving plates; top with fried noodles and sliced scallions.
Recipe Notes
Per Serving: about 399 calories, 8 g protein, 33 g total fat (5 g saturated fat), 23 g carbohydrate, 10 g fibre, 0 mg cholesterol, 317 mg sodium. %RDI: iron 15%, calcium 9%, vitamin A 4%, vitamin C 41%
