Ingredients

1 16-ounce bag frozen shelled edamame, thawed

1 clove garlic, minced

1 teaspoon grated fresh ginger

2 teaspoons honey

scant 1/4 cup seasoned rice wine vinegar

3 tablespoons olive oil

juice of 1 lime

pinch of salt and fresh cracked pepper

1/2 cup sliced green onion

3 tablespoons chopped fresh parsley

5 to 8 radishes, sliced

1 ripe avocado, sliced

Preparation

  1. Bring about 4 cups of water to boil in a medium saucepan. Add edamame and boil for just a few minutes, until cooked through but still with a slight bite to them. Drain and allow to cool.
  2. In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper. Whisk together until completely incorporated. Set aside.
  3. In a medium bowl, combine cooled edamame, avocado, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss together. Add dressing to desired amount.