Avocado & Edamame Salad

1) Combine the sun-dried tomatoes, oil, cumin, spring onions, salt, paprika and lime juice in the bottom of a salad bowl and mix well.
2) Add the avocados, bean sprouts and edamame beans and toss well. Allow to marinate before serving.

Cook's Note: To cook the edamame beans, put 150g fresh or frozen edamame beans along with 475ml of water into a saucepan and bring to a boil. Turn the heat to low and cook for 3 to 5 mins. Strain the water and run the beans under cold water to cool.