Edamame and Avocado Salad
20th March 2018

Edamame and Avocado Salad

By Sarah Tuck Photography by Sarah Tuck

A welcome pop of green on any summer table, this delicious and nourishing dish is bound to become a fast-favourite.


Serves 8–10
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  • 1⁄2 cup Japanese (Kewpie) mayo
  • 3 teaspoons soy sauce

  • 1 tablespoon Japanese rice vinegar

  • 2 teaspoons sesame oil

  • 450 grams frozen podded edamame beans
  • 11⁄2 heads broccoli, chopped into small florets
  • 3 small cos lettuces, trimmed and separated into leaves

  • 2 avocados, sliced

  • 4 spring onions, sliced

  • 2 tablespoons toasted sesame seeds


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  • 1. Put mayonnaise, soy sauce, vinegar and sesame oil in a small jug and whisk well to combine.
  • 2. Bring a pot of water to boil, drop in edamame beans and cook for 1 minute. Drain immediately and refresh under cold running water to
keep them bright green, then drain in a sieve (alternatively these can simply be defrosted, but I find that they work well like this).
  • 3. Bring another pot of water to boil and drop in the broccoli florets, cook for 2 minutes,
then refresh under cold running water and drain well. Once the beans and broccoli have cooled, layer lettuce, beans and broccoli on to a serving platter.
Add avocado and spring onions, drizzle over the dressing and sprinkle with sesame seeds.

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