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Edamame, Avocado, and Pepitas Salad

Updated July 07, 2017
Edamame Avocado and Pepitas Salad
Edamame Avocado and Pepitas Salad
This image courtesy of Diana Zalucky

Editor's Note: If you're tired of eating the same salad over and over, then you need to give this recipe for Edamame, Avocado, and Pepitas Salad a look! This recipe has almost 15 ingredients, but don't let that deter you. It's actually easy to make and can be ready to eat in fewer than 30 minutes. This easy salad recipe can be served on its own as a light and refreshing lunch or dinner along with a fresh-baked roll. If you'd prefer, consider making this salad as an accompaniment to your favorite soup or sandwich, including the recipe authors' Fried Grouper Sandwiches with Herbed Tartar Sauce.

Florida avocados have more water than their California counterparts, but they’re just as delicious. You can make this up to one day ahead of time, but if you do, leave out the avocado and stir it in just before serving.

Serves6 to 8

CostModerate

Easy

Total TimeUnder 30 minutes

Kid FriendlyYes

Occasional Fresco, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Picnic

Recipe CourseSide Dish

Taste and TextureCrisp, Crunchy, Savory

Type of DishSalad

Ingredients

  • Vinaigrette Dressing
  • 1/4 cup Champagne vinegar
  • Coarse salt and freshly ground black pepper, to taste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 cup finely diced red onion
  •  
  • Salad
  • 1 (16-ounce) bag frozen shelled edamame
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced red radish
  • 1/2 cup finely diced celery
  • 1 ripe Florida avocado, diced
  • 1/2 cup roasted, hulled pepitas (pumpkin seeds)
  • Fresh tarragon, for garnish

Instructions

  1. In a bowl large enough for the salad, whisk together the vinegar, salt, pepper, mustard, lemon juice, and olive oil. Add the diced red onions and set aside.

  2. Prepare edamame according to package directions; rinse with cold water and cool to room temperature. Add edamame, carrots, radishes, celery, avocado, and pepitas to the vinaigrette, tossing to combine. 

  3. Season to taste with salt and pepper and garnish with fresh tarragon leaves.

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