My neighbors have some damned impressive flowers!
From the tried and true,
To some weirdos I’d never seen before,
Okay, that’s a tree, but still pretty, no?
Carrot edamame salad is one of those dishes that feel quintessentially summer-y to me. It’s light, can be served cold, doesn’t take a lot of work to produce, and has nice, bright, citrus flavors. It’s also good for a few days.
Ripe avocado, sesame seeds, carrot, and boiled edamame – that’s it!
The dressing is similarly simple. I used brown sugar here because my honey was very crystallized, but I generally go with honey.
Carrots are grated (thank you food processor, for my non-skinned knuckles!)…
Avocados are chopped…
The dressing ingredients are mixed together…
And then you toss the whole kit-n-kaboodle together!
- 1 lb carrots, peeled and with tops removed
- 12 oz peeled and boiled edamame
- 1 ripe avocado
- 2 tablespoons roasted sesame seeds
- 2 tablespoons grated ginger
- Juice of 1/2 large orange
- Juice of 2 limes
- 1 tablespoon hot sesame oil
- 1 teaspoon hone or brown sugar
- 1/4 cup vegetable oil
- salt and pepper to taste
- Grate carrots. Dice avocados into ~1/4" pieces.
- Mix all dressing ingredients.
- Mix carrots with edamame and mix in dressing. Top with sesame seeds.