Name: Spicy Edamame Salad with Creamy Ginger-Peanut Dressing & Avocado
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 6 cups edamame; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; ¾ cup peanuts, roasted unsalted; 3 red chili peppers; 1 ½ heads romaine lettuce; chili-garlic sauce; natural peanut butter; rice vinegar; soy sauce

Spicy Edamame Salad with Creamy Ginger-Peanut Dressing & AvocadoSpicy Edamame Salad with Creamy Ginger-Peanut Dressing & Avocado — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 avocados

6 cups edamame

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

¾ cup peanuts, roasted unsalted

3 red chili peppers

1 ½ heads romaine lettuce

chili-garlic sauce

natural peanut butter

rice vinegar

soy sauce

Instructions

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the water in the pot is boiling, add edamame and cook until tender, 7-8 minutes. Drain and rinse under cold water. Set aside to drain further.

Meanwhile, peel and mince or grate ginger; transfer to a large bowl.

Add peanut butter, water, soy sauce, vinegar, and chili-garlic sauce to the bowl with the ginger; whisk to combine the dressing.

Trim and slice cucumbers into thin rounds; add to the bowl with the dressing.

Quarter chili peppers lengthwise; seed and remove ribs with a spoon. Thinly slice and add to the bowl. (Be careful, with chili peppers, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl.

Cut romaine crosswise into thin (shred-like) strips; add to the bowl.

Add edamame to the bowl and toss to combine the salad.

Roughly chop peanuts.

To serve, divide salad between plates or bowls, top with peanuts, and enjoy!

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