Edamame and avocado salad

Edamame and avocado salad with cucumber, lime, soy sauce and sesame: creamy, fresh and quick to make for a light, satisfying meal.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 420 kcal per serving
• Protein: 18 g
• Fat: 32 g
• Carbs: 16 g

Ingredients

• 200 g edamame
• 1 avocado
• 1 cucumber
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp sesame seeds
• 1 tbsp soy sauce

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Thaw the edamame or briefly pour hot water over them, then drain very well.
2. Wash the cucumber, halve it lengthways and cut into thin half-moons. Stone the avocado, scoop it out of the skin and dice it.
3. Put the edamame, cucumber and avocado into a bowl and mix gently so the avocado stays creamy.
4. For the dressing, stir the olive oil, lime juice and soy sauce together in a small bowl until smooth.
5. Pour the dressing over the salad and mix carefully so everything is evenly coated.
6. Sprinkle with sesame seeds and serve straight away, or chill briefly and let it stand.

Good to know

A salad like this is on the table in a few minutes and still feels like a proper meal. Fresh, creamy and pleasantly savoury. Just right when things need to be simple.

Swaps

Soy sauce → tamari (gluten-free, similarly savoury). Sesame → chopped walnuts (more omega-3 fatty acids). Cucumber → blanched broccoli (more vitamin C and fibre). Lime juice → lemon juice (similarly fresh, a little milder).

Allergens

Contains soya and sesame. Generally suitable for children if the texture works and the soy sauce is used sparingly. During pregnancy, well-chilled, hygienically prepared ingredients are important. Contains: gluten (soy sauce).

Dairy-free recipes