Mexican Avocado, Edamame And Radish Asian Salad
Crisp, clean and versatile, this salad makes a great lunch or perfect on the side of a grilled meat or fish. Hearty avocado chunks lend a creamy texture and smooth savoury flavour.
| 2 | fully ripened avocados from Mexico, halved, pitted, peeled and cut into 1-inch (2.5 cm) chunks | 2 |
| 4 cups | mesclun or arugula greens | 1 L |
| 2 cups | Belgian endive, cut in 2-inch (5 cm) pieces (about 2 heads) | 500 mL |
| 1 cup | cooked edamame | 250 mL |
| 1 cup | thinly sliced radishes | 250 mL |
| 1/2 cup | packaged Asian fried noodles | 125 mL |
| 2 | green onions, thinly sliced diagonally | 2 |
| Dressing: | ||
| 1/4 cup | vegetable oil | 50 mL |
| 1/4 cup | rice vinegar | 50 mL |
| 1 tbsp | soy sauce | 15 mL |
| 2 tsp | grated fresh ginger or 1/2 tsp (2 mL) ground ginger | 30 mL |
| 2 tsp | sugar | 10 mL |
| 1 tsp | toasted sesame oil | 5 mL |
Salad:
In large bowl, combine avocado, greens, endive, edamame and radishes
Yield: 4 servings.
Dressing:
In a measuring cup whisk together oil, vinegar, soy sauce, ginger, sugar and sesame oil until well combined.
Yield: about 1/2 cup (125 mL).
Pour dressing over salad; toss gently. Divide onto 4 serving plates; top with fried noodles and sliced scallions.
Nutritional Information:
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%
Source: www.missavacado.com
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