Asian Edamame Salad with Avocado, Toasted Almonds, & Cilantro

By Monique Volz • June 19, 2012 • 1 Comments

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Author Notes: This is a beautiful salad full of bright colors and flavors I originally created without avocado, however the addition of it makes the dish simply sensational; the perfect summer salad!

- Monique Volz

Serves 4-6

3 cups shelled edamame beans, cooked and cooled
1 red bell pepper, diced
1 orange pepper, diced
1 cup shredded carrots
1/2 red cabbage, shredded
1/3 cup reduced sodium soy sauce
1 teaspoon ginger
3 garlic cloves, minced
1/2 cup fresh cilantro, chopped
1/4 cup sliced almonds, toasted
1 avocado, diced

Combine edamame, peppers, cabbage, carrots, and cilantro in large bowl.
To make your dressing combine soy sauce, spices, and garlic in a small bowl. Add dressing mixture to edamame salad and combine until salad is fully coated.
Add in cilantro and mix again; sprinkle toasted almonds and avocado on top. Serve.