Asian Edamame Salad with Avocado, Toasted Almonds, & Cilantro

By Monique Volz
June 19, 2012
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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
  1. Combine edamame, peppers, cabbage, carrots, and cilantro in large bowl.
  2. 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.
  3. Add in cilantro and mix again; sprinkle toasted almonds and avocado on top. Serve.

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