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!
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)
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
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.
Bring water to a boil in a saucepan over medium-high heat.
Add edamame; cook for 1 to 2 minutes. Drain.
Immediately place edamame in an ice bath* to stop cooking process. Drain well once cold. Set aside.
Place edamame, green onions, parsley, radishes, arugula, and avocado in a medium bowl; toss gently to blend.
Top with sesame seeds.
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.