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Avocado and edamame salad
1
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Ingredients
- 20g sun-dried tomatoes packed in oil, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 2 tbsp oil from sun-dried tomatoes
- 1 tbsp ground cumin
- 2 spring onions, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- Pinch of salt and pepper
- 1 tbsp Spanish paprika
- 30ml lime juice
- 3 or 4 avocados, peeled, pitted and Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
- 120g bean sprouts, loosely packed
- 150g edamame beans, cooked
Method
How to make Avocado and edamame salad
1) Combine the sun-dried tomatoes, oil, cumin, spring onions, salt, paprika and lime juice in the bottom of a salad bowl and mix well.
2) Add the avocados, bean sprouts and edamame beans and toss well. Allow to marinate before serving.
Cook's Note: To cook the edamame beans, put 150g fresh or frozen edamame beans along with 475ml of water into a saucepan and bring to a boil. Turn the heat to low and cook for 3 to 5 mins. Strain the water and run the beans under cold water to cool.
