Edamame, cucumber and avocado salad
This edamame, cucumber and avocado salad is perfect for a Bento box with some sushi or you can serve it with teriyaki grilled salmon or chicken. Instead of garlic, you can use two salad onions.
Ingredients
Method
- Steam or blanch the edamame beans until tender, then rinse them under cold water. Drain and put them in a bowl.
- Cut the cucumber in half lengthwise, then scoop out the soft flesh. Slice the cucumber into half-moon shapes, then cut them in half again. Add these to the beans.
- Peel the avocado and cut the flesh into small cubes. Add these to the beans.
- Cut the radishes into thin wedges, then add these to the beans.
- Add the soy sauce, rice wine vinegar, sesame oil and garlic to the salad. Toss gently. Taste and adjust it to your liking – you can add some lime or lemon juice too.
- Cut the nori sheet into thin strips and scatter these on top of the salad together with the sesame seeds, if used.
- Rest for 5 minutes before serving.