Edamame Corn Avocado Salad
Try this Edamame Corn Avocado Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 1 cup frozen corn kernels
- 1 and 1/2 cup frozen edamame
- 2 tablespoon fresh squeezed lime juice
- 1 tablespoon good quality olive oil
- 8 romaine leaves (i like to use the ones that form a cup)
- 2 tablespoon fresh cilantro chopped
- 1/8 easpoon freshly ground black pepper to taste
- Carbohydrate 13.4400766661284 g
- Cholesterol 0 mg
- Fat 11.0878370833289 g
- Fiber 4.56591655652524 g
- Protein 2.39584999997315 g
- Saturated Fat 1.58601083333282 g
- Serving Size 1 1 serving (133g)
- Sodium 6.68358333320547 mg
- Sugar 8.87416010960314 g
- Trans Fat 0.60052395833135 g
- Calories 149 calories
Bring a sauce pan of water to a boil. Boil corn and edamame for 3 minutes.Remove from hot water with a slotted spoon, submerge immediately in ice water.Drain and place in a large bowl. Add tomatoes and avocados.In a small bowl, add lime juice, salt, pepper and gradually add oil whisking as you add oil.Pour over salad ingredients and toss to coat.Arrange lettuce leaves on a platter.Spoon salad mixture onto lettuce leaves.Garnish with cilantro.
