Here's an extremely yummy side salad that I found at Kalyn's Kitchen a while ago! I've made it twice in as many weeks, both times to accompany a piece of grilled salmon. She specifies red onion - I tried it with yellow as well, and actually preferred that one a little bit more, but feel free to use your favorite. And you can most definitely add fresh coriander if you're so inclined - it makes it even more guacamole-like, which is never a bad thing if you ask me.
Edamame comes frozen, and for this, it's really nice to have the shelled variety. If you can only find unshelled, you'll need to up the amount, instead.
Avocado Edamame Salad
(printable recipe)
Serves at least two
2 ripe avocados
100 g cherry tomatoes
1 small onion (yellow or red are fine)
200 ml (0.8 cups) edamame beans, shelled
1 lime, juiced
1/2 - 1 tbsp olive oil (if you have a good one with lemon - use that!)
salt, pepper, cumin
Dice the avocados and quarter the tomatoes. Finely dice the onions. Place the frozen edamame in a pot, cover with water and bring to boil. Drain and rinse with cold water. Mix with everything else - including lime juice and olive oil. Season with salt, pepper and a good pinch of cumin.
Recipe in Swedish:
Avocadosallad med edamame
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