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Avocado and edamame salad

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
20g sun-dried tomatoes packed in oil, chopped
2 tbsp oil from sun-dried tomatoes
1 tbsp ground cumin
2 spring onions, finely chopped
Pinch of salt and pepper
1 tbsp Spanish paprika
30ml lime juice
3 or 4 avocados, peeled, pitted and sliced
120g bean sprouts, loosely packed
150g edamame beans, cooked
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.

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