Avocado Edamame Summer Salad

As summer approaches, so does the desire for fresh, vibrant meals that not only satisfy our taste buds but also nourish our bodies. One such dish that embodies these qualities is the Creamy Avocado Edamame Summer Salad. This delightful salad combines the rich creaminess of ripe avocados with the protein-packed goodness of edamame, creating a dish that's perfect for summer gatherings, picnics, and healthy meals at home.

Looking for a refreshing summer dish? Try the Creamy Avocado Edamame Summer Salad! This vibrant salad combines the smoothness of ripe avocados with protein-rich edamame and crunchy fresh vegetables like cucumber and cherry tomatoes. Tossed in a light dressing of olive oil, lime juice, and honey, it’s not just tasty but also packed with nutrients. Perfect for barbecues, picnics, or a healthy meal at home! Discover the health benefits and learn how to make it easily in your own kitchen. Enjoy a colorful, delicious, and nutritious salad that everyone can savor.

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Ingredients

1 ripe avocado, cubed

1 cup shelled edamame (fresh or frozen)

1 medium cucumber, diced

1 cup cherry tomatoes, halved

1/4 red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons extra virgin olive oil

1 tablespoon fresh lime juice

1 teaspoon honey or agave syrup

Salt and freshly ground black pepper, to taste

Optional: 1/4 cup feta cheese, crumbled

Instructions

Prepare the Edamame: If you are using frozen edamame, bring a small pot of water to a boil. Add the edamame and cook for 3-5 minutes, or as per the package instructions, until tender. Once cooked, drain the edamame and rinse under cold water to quickly cool it down and stop the cooking process.

Chop the Vegetables: While the edamame is cooking, prepare the fresh vegetables. Carefully cube the avocado, dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely chop the red onion and cilantro, ensuring all ingredients are ready to mix.

Make the Dressing: In a small mixing bowl, combine the extra virgin olive oil, fresh lime juice, honey (or agave syrup), salt, and freshly ground black pepper. Whisk these ingredients together until they are thoroughly blended and emulsified.

Combine Ingredients: In a large mixing bowl, gently fold in the cubed avocado, cooked edamame, diced cucumber, halved cherry tomatoes, finely chopped red onion, and cilantro. Ensure that the ingredients are evenly distributed without mashing the avocado.

Dress the Salad: Carefully pour the dressing over the mixed salad ingredients. Toss the salad gently, ensuring that all components are coated without compromising the integrity of the avocado pieces.

Add Final Touches: If desired, sprinkle crumbled feta cheese over the top of the salad for an added burst of flavor. Taste and adjust the seasoning with additional salt and pepper if needed.

Chill and Serve: Allow the salad to rest for about 10 minutes at room temperature, giving the flavors time to meld together. Alternatively, you can refrigerate it to chill before serving for a refreshing taste.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings

- Presentation Tips: Serve the salad in a large, colorful bowl. For a delightful touch, garnish with extra cilantro leaves and a lime wedge on the side for guests to squeeze over their portions for enhanced freshness.