Cucumber Edamame Corn Salad
Ingredients
Produce:
• 1 ripe avocado, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cucumbers, chopped
• 1 1/2 cups edamame (cooked, shelled)
• 1 1/2 inches fresh ginger, grated
• 1/2 lemon, juiced
• 3 sprigs scallions, thinly sliced
Condiments:
• 2 tbsp soy sauce
Baking & Spices:
• 2 tbsp toasted sesame seeds
Oils & Vinegars:
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
Instructions:
1. Prepare the Ingredients:
o If using frozen edamame, cook according to package instructions and let it cool.
o Chop the cucumber and avocado.
o Grate the fresh ginger and juice the lemon.
o Thinly slice the scallions.
2. Make the Dressing:
o In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, grated ginger, and lemon juice.
3. Assemble the Salad:
o In a large bowl, combine the avocado, corn kernels, cucumber, edamame, and scallions.
o Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are coated.
4. Finish and Serve:
o Sprinkle the toasted sesame seeds on top of the salad for a crunchy finish.
o Serve immediately as a light meal or side dish.