Name: Avocado, Edamame and Radish Asian Salad
Prep time: 8 min
Total time: 8 min
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)

Avocado, Edamame and Radish Asian Salad

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

Avocado, Edamame and Radish Asian Salad

Prep Time 8

Total Time 8

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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

Instructions

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