Author Notes
This light and easy to prepare salad/light meal combines contrasting textures, flavors and temperatures. It is bright and bold, not just on the palate but also for the eye. Harmony on a plate. —happystomachs blog
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Ingredients
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4 ounces
Edamame, frozen
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1 bunch
Parsley, Italian
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1 piece
Avocado
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1/2 piece
Lemon
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3 tablespoons
Sherry Vinegar
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2 pieces
Chicken Egg
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Sea Salt, Black Pepper, freshly ground
Directions
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Fill a medium sauce pan with water and bring to a boil. Add frozen Edamame and let simmer 4 minutes. Drain and rinse under cold water. Set aside.
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Wash Parsley, dry well. Pluck off the leaves, chop. Set aside.
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Juice a Lemon half. In a large bowl, mis Lemon Juice with Sherry Vinegar.
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Cut Avocado in half, take out the core, peel. Cut Avocado halves into fine slices, immediately add to the bowl. Add Edamame and Parsley. Toss throughly.
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Fill a medium sauce pan with water and bring to a boil. Crack two eggs and let slip into the water. Poach for just three minutes, then put them onto a paper towel to quickly drain.
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Arrange the salad on a plate and top with the eggs. Season with salt and pepper if desired.
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