Avocado, Edamame and Radish Salad
Crisp, clean and versatile, this salad makes a great lunch or perfect on the side of grilled meat or fish. Hearty avocado chunks lend a creamy texture and smooth, savoury flavour.
2 ripe avocados, halved, pitted, peeled and cut into 1-inch (2.5 cm) chunks
4 cups (1 L) mesclun, arugula or other greens
2 cups (500 mL) Belgian endive, cut in 2-inch (5 cm) pieces (about 2 heads)
1 cup (250 mL) shelled edamame, cooked
1 cup (250 mL) thinly sliced radishes
1/2 cup (125 mL) packaged Asian fried noodles
2 green onions, thinly sliced diagonally
Dressing:
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) rice vinegar
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) grated fresh ginger or 1/2 tsp (2 mL) ground dried ginger
2 tsp (10 mL) sugar
1 tsp (5 mL) toasted sesame oil
In large bowl, combine avocado, greens, endive, edamame and radishes. In a measuring cup, whisk together oil, vinegar, soy sauce, ginger, sugar and sesame oil until well combined. Pour dressing over salad; toss gently. Divide onto 4 serving plates; top with fried noodles and sliced scallions.
Yield: 4 servings.
Per Serving: about 399 cal, 8 g pro, 33 g total fat (5 g sat fat), 23 g carb, 10 g fibre, 0 mg chol, 317 mg sodium. %RDI: iron 15%, calcium 9%, vit A 4%, vit C 41%
