ASIAN SALAD WITH CARROT, AVOCADO & EDAMAME

Asian Salad with Avocado, Carrot & Edamame Asian Salad with Avocado, Carrot & Edamame Asian Salad with Avocado, Carrot & EdamameI’m pretty predictable when it comes to week-night cooking.  The criteria being that it’s healthy, quick and easy to prepare. So some straightforward protein, grains and a side of veg do me just fine most nights.

But as soon as summer kicks in I like to sub the rice and cooked veg combo out and serve fish/meat with a fresh and light salad instead.

Sure, griddled chicken served with a chopped israeli salad works every time but sometimes i’m hankering for something a little more creative…cue my carrot, avocado and edamame salad with the scrummiest of asian dressings.  I always serve this salad alongside salmon.  To prepare the salmon the SOTH way, drizzle a couple of fillets with a bit of toasted sesame oil, soy sauce/tamari and a squeeze of honey and then pop them in the oven for approx 13min at 180° – this way they’re still a little pink inside which is just how I like ’em.

If you fancy going veggie for the night, you could always pad this salad out with a handful of soba noodles or even some brown rice.

INGREDIENTS:
1 avocado; halved and stone removed // 1 carrot // 1 gem lettuce; washed and dried // half a cucumber // 2 big handfuls of edamame beans // 2 tbsp sesame oil // 2 tbsp rice vinegar // 2 tbsp lime // 2 tsp soy sauce // 2 tsp honey // 1 spring onion; finely sliced // 1/4 – 1/2  red chilli (depending on how much heat you like) ; finely diced // 1 medium clove garlic; minced // coriander leaves and sesame seeds to garnish

METHOD:
This recipe is more about assembly then cooking.  Take your lettuce and roughly slice widthways, peel your carrot into ribbons, slice your avocado halves widthways into approx. 1cm pieces, thinly slice your cucumber and then arrange all the prepped veg nicely in a vessel of your choice.  Scatter with the edamame beans.

Whisk all the remaining ingredients together (apart from those reserved for the garnish) and spoon over the salad.  You may not need to use all the dressing – it shouldn’t be drowning in liquid.  Adorn with a sprinkling of coriander and sesame seeds and enjoy!

Like the sound of this recipe?  Why not check out my miso sweet potato & aubergine with sticky coconut rice or my steamed aubergine in an asian dressing.

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