Avocado, Edamame and Radish Asian Salad

Name: Avocado, Edamame and Radish Asian Salad
Prep time: 8 min
Total time: 8 min
Yield: 4 servings Servings
Ingredients: 2 :fully ripened avocados from Mexico, halved, pitted, peeled and cut into 1-inch chunks; 4 cups:mesclun or arugula greens; 2 cups:Belgian endive, cut in 2-inch pieces (about 2 heads); 1 cup:cooked edamame; 1 cup:thinly sliced radishes; 1/2 cup:Asian Salad Dressing (see Tips) or bottled; 1/2 cup:packaged Asian fried noodles; 2 :scallions (green onions), thinly sliced diagonally

Author:: Jamie Geller Test Kitchens
Publish date:: Mar 7, 2011

Smooth chunks of creamy avocado paired with nutrient-rich edamame highlight this crisp salad.

8minDuration
8minPrep Time
4 servings ServingsServings

Ingredients

2 :fully ripened avocados from Mexico, halved, pitted, peeled and cut into 1-inch chunks
4 cups:mesclun or arugula greens
2 cups:Belgian endive, cut in 2-inch pieces (about 2 heads)
1 cup:cooked edamame
1 cup:thinly sliced radishes
1/2 cup:Asian Salad Dressing (see Tips) or bottled
1/2 cup:packaged Asian fried noodles
2 :scallions (green onions), thinly sliced diagonally

Preparation

In large bowl, combine avocado, greens, endive, edamame and radishes. Pour dressing over salad; toss gently. Divide onto 4 serving plates; top with fried noodles and sliced scallions.

Tips

Asian Salad Dressing

In a measuring cup whisk together 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh or 1/2 teaspoon ground ginger, 2 teaspoons sugar and 1 teaspoon toasted sesame oil until well combined. Makes about 1/2 cup.

Contributed by:Avocados from Mexico