Edamame and Avocado Salad

Photographer: Sarah Tuck
Serves 8–10

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


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


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.