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Edamame and Radish Salad With Avocado

Welp... Salads aren't really my thing... They've always kind-of felt like a punishment when trying to eat healthy... But I've got to admit - this Spring weather has me craving light, fresh salads! It's wild! This recipe was a go-to for me, because even though I'm not huge on salads, I AM huge on avocado, ginger, and garlic! YUM! So much flavor in the dressing and the avocado provides some creaminess like you get from ranch... SO GOOD!

pineapple mango smoothie


  • 1 clove garlic, finely chopped

  • 1 tsp fresh ginger, finely chopped

  • 2 tsp raw honey

  • ¼ cup rice vinegar

  • 1 Tbsp. + 1 tsp olive oil

  • 1 Tbsp. fresh lime juice

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

  • Hot water

  • 2 cups frozen shelled edamame, thawed

  • 3 medium green onions, chopped

  • 6 sprigs fresh parsley, chopped

  • 8 medium radishes, thinly sliced

  • 2 cups fresh arugula

  • 1 medium avocado, chopped

  • 2 tsp. sesame seeds


  1. To make dressing, combine garlic, ginger, honey, vinegar, oil, and lime juice in a small bowl. Season with salt and pepper if desired; whisk to blend. Set aside.

  2. Bring water to a boil in a saucepan over medium-high heat.

  3. Add edamame; cook for 1 to 2 minutes. Drain.

  4. Immediately place edamame in an ice bath* to stop cooking process. Drain well once cold. Set aside.

  5. Place edamame, green onions, parsley, radishes, arugula, and avocado in a medium bowl; toss gently to blend.

  6. Top with sesame seeds.

  7. Divide evenly between four serving bowls.

Portion Fix Containers: 1 Green, 1 Yellow, 1 Blue, 1 tsp.

2B Mindset Plate: A great veggie and protein as part of lunch or dinner.

Recipe and photo from Beachbody's blog here.


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