Edamame Corn Avocado Salad fits in the category of meals in minutes!
It’s hearty, satisfying and full of flavor!
Just look at all the vibrant color! That, my friend, means nutrients!
A couple of weeks ago I decided I needed a change. It must the cold weather. So look, I made over my blog ^^^. What do you think? I also made over my hair! I just bobbed it, it’s really not new. I always go back to the bob. It’s been a couple of years since I’ve had this look and I’m really enjoying it again. You can follow me on instagram to see it. (link in sidebar.)
So, when I’m getting my makeover, the hair, not the blog, This couple comes in with the sweetest little six-week old baby girl. Ohhhh my, I totally understand why women keep having babies! I didn’t think I wanted babies until I had my first. Now, I wish I’d had five! I used to scold my Mom for holding the boys when they were tiny for the entire time she kept them. I totally get it now.
Whew, makeovers and babies….let’s get to this awesome salad recipe, shall we?
At times you may be looking for a meatless meal. I highly suggest this salad for those times. It’s hearty even without meat being in it. I find edamame to be filling. You may want to add a good piece of crusty bread to round out the meal.
Salads can be healthy and extremely diverse. They can be a side dish or and entrée and best of all they don’t require many steps or fancy cooking techniques! What I like the most about this salad is it’s light and refreshing. The lime gives it a zing and really picks up the flavor.
- 1 cup frozen corn kernels
- 1 and ½ cup frozen edamame
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 2 tablespoon fresh squeezed lime juice
- 1 tablespoon good quality olive oil
- 8 Romaine leaves (I like to use the ones that form a cup)
- 2 tablespoon fresh cilantro, chopped
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper, to taste
- Bring a sauce pan of water to a boil. Boil corn and edamame for 3 minutes.
- Remove from hot water with a slotted spoon, submerge immediately in ice water.
- Drain and place in a large bowl. Add tomatoes and avocados.
- In a small bowl, add lime juice, salt, pepper and gradually add oil whisking as you add oil.
- Pour over salad ingredients and toss to coat.
- Arrange lettuce leaves on a platter.
- Spoon salad mixture onto lettuce leaves.
- Garnish with cilantro.
one month ago: Pistachio Crusted Goat Cheese
one year ago: My First Half Marathon & Things You Need when Running a Half