Edamame and Avocado Salad

. January, 2018
Edamame and Avocado Salad

A welcome pop of green on any summer table, this delicious and nourishing dish is bound to become a fast-favourite.

Serves: 8–10


½ cup Japanese (Kewpie) mayo
3 teaspoons soy sauce
1 tablespoon Japanese rice vinegar
2 teaspoons sesame oil
450 grams frozen podded edamame beans 1½ heads broccoli, chopped into small orets 3 small cos lettuces, trimmed and separated into leaves
2 avocados, sliced
4 spring onions, sliced
2 tablespoons toasted sesame seeds 


Put mayonnaise, soy sauce, vinegar and sesame oil in a small jug and whisk well to combine.

Bring a pot of water to boil, drop in edamame beans and cook for 1 minute. Drain immediately and refresh under cold running water to keep them bright green, then drain in a sieve (alternatively these can simply be defrosted, but I nd that they work well like this).

Bring another pot of water to boil and drop in the broccoli orets, cook for 2 minutes, then refresh under cold running water and drain well. Once the beans and broccoli have cooled, layer lettuce, beans and broccoli on to a serving platter.

Add avocado and spring onions, drizzle over the dressing and sprinkle with sesame seeds.