Delicious Living
  • 1 1/2 cups edamame (shelled)
  • 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 red bell pepper (roasted, peeled, and diced, bottled is fine)
  • 1/2 cup celery (diced)
  • 1/2 cup red onion (diced )
  • 2 tablespoons fresh parsley (chopped )
  • 2 tablespoons fresh cilantro (chopped)
  • 6 cups mixed salad greens

Edamame and Avocado Salad

DL Staff | Delicious Living
  • Serves: 8 people
  • Calories per serving: 253

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. 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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