Edamame Avocado Salad
In the spirit of Eminem’s upcoming Super Bowl Halftime performance….Guess who’s back?? Yes, I took a much needed 11 month hiatus from posting recipes to my instagram and website. Yes, this recipe that I adapted from Justine’s Snacks woke me up from my social media content creation hibernation and motivated me to get back in the game, but in the words of LL himself: Don’t call it a comeback…I was never down for the count, I was still working and recipe testing and cooking and eating and photographing…just not publishing. I’ve been super busy with the hubs creating and developing a freaking GAMECHANGER of a business idea in the “BFY” (aka better for you) dessert space that we hope to launch soon, but more on that later…
I saw this edamame salad on my feed a month ago and knew I had to tweak it up for my fam. Noa and I have had a constant DM rally on insta that consists of epic food reels we both salivate over. I took this one and ran with it, adding cukes for crunch, avocado for richness and sesame seeds because I heart them.
This dish comes together in under 15 minutes, lucky for YOU….which is a HELL of a lot shorter than the 5 HOURS it took for this tech dinosaur to plan it out, prep the ingredients photograph each step, film stylish video, food style the finished product and edit the reel that Instagram lost at the end and forced me to redo, which I reluctantly did after an epic guttural scream into the snowy abyss and a stiff cocktail. Damn, do I feel old but if Eminem and DRE and Snoop and MJB can rock Superbowl LVI, I GOT THIS.
Missed you guys….let’s get CRUNK cuz Jenni’s back!
Edamame Avocado Salad
Ingredients
- 12oz unshelled edamame beans, thawed (about 2 cups)
- 1 large seedless cucumber, peeled
- 2 avocados
- ½ preserved lemon, seeds removed and minced, about 3 tablespoons
- Zest from 1 lemon
- Juice from 1 lemon
- 3 tablespoons extra virgin olive oil
- ¼ cup fresh mint leaves loosely packed
- ½ cup fresh basil leaves loosely packed
- Kosher salt to taste
- 2-3 tablespoons freshly grated parmesan cheese
- 1 tablespoon black sesame seeds
Instructions
- Place thawed unshelled edamame beans In a large bowl.
- Chop cucumber and avocado into small dice and add it to the bowl.
- Remove the seeds from ½ of a preserved lemon and finely mince it, skin and all. Yes, you heard that right. Toss it into the bowl, along with the zest and juice from 1 lemon. Remember to zest first, then juice. Pour about 3 tablespoons of olive oil over the beans.
- Stack the basil leaves and roll them tightly. Thinly slice them into a chiffonade cut. Roughly chop the mint. Add both to the bowl and toss well.
- Season with kosher salt to taste, garnish with parmesan cheese and black sesame seed and serve.
Equipment:
Equipment:
- large bowl
- microplane