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avocado edamame salad in a large bowl placed on a wooden board

Avocado Edamame Salad Recipe

A fresh and zesty omega boosting summer salad.
Course Lunch, Main Course, Salad
Cuisine Other
Keyword Avocado Salad Recipes, Vegan Salad Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 363 kcal

Ingredients

Edamame

  • 1 cup edamame
  • 1 tsp olive oil
  • Salt and pepper

Salad

  • 150 g spinach
  • 2-3 celery stalks sliced
  • 70 g green olives

Dressing

  • 1 baby avocado
  • 1 tsp olive oil
  • Juice of one lime
  • Chilli flakes to taste.

Seeds

  • 30 g mixed sunflower and pumpkin seeds
  • 1 tsp chilli powder
  • 1 tbsp tamari

Instructions

  1. Preheat oven to 200°C. In a small bowl, lightly toss the edamame in the oil, salt and pepper then place on a baking tray in the centre of the oven for 15-20 minutes.

  2. While the edamame is cooking, make the dressing. Start by mashing the avocado until smooth. Then stir in the remaining dressing ingredients until it becomes a thinner consistency. The end dressing will still be quite thick.
  3. Mix the salad ingredients in a large bowl and stir in the dressing until fully coated.
  4. Add the seeds to a small frying pan on a low to medium heat and leave for a few minutes until seeds start to pop. Remove from heat and add the chilli powder. Toss the pan to evenly distribute the chilli powder. Add the tamari and toss again.
  5. Add seeds and cooked edamame to the salad.

Serve and enjoy!