Avocado, Edamame and Radish Asian Salad
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Avocado, Edamame and Radish Asian Salad
Smooth chunks of creamy avocado paired with nutrient-rich edamame highlight this crisp salad.
Times
- Prep Time : 8 min min
- Ready Time : 8 min
Servings
4 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
Directions
- 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
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Pareve , Salads , Asian , No Cook, Quick (under 30 minutes) , Picnic, Summer Salad , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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where do you get asian fried noodles . I never heard of them. is there a brand name. are they cooked already. thanks