Prawn, avocado and edamame salad

Prawn, avocado and edamame salad

By
From
Cut the Carbs!
Serves
2

To me there’s something quite meditative about popping these edamame (soybeans) out of their shells. If for some reason you need a bit of extra focus in your day, feel free to buy packs of frozen pods and pluck out the required beans one by one. For those who are doing just fine, many Asian supermarkets will sell frozen packs of edamame already shelled, like peas. In this salad they’re combined with avocado, cucumber, leaves, lime and sesame, in what is essentially a zen take on prawn cocktail.

Ingredients

Quantity Ingredient
200g shelled edamame beans
2 handfuls green leaves
12cm cucumber, shaved into ribbons with a vegetable peeler
200g peeled, cooked prawns
1 lime
1 teaspoon toasted sesame oil
1 tablespoon neutral-tasting oil
1/2 avocado, sliced
1 1/2 teaspoons black sesame seeds

Method

  1. Combine the edamame beans, green leaves, shaved cucumber and prawns. Add the lime zest.
  2. Combine the lime juice with the oils and whisk to combine. Toss the dressing over the salad, then top with the avocado pieces and sesame seeds. Serve with the extra wedges of lime.

Tip:

  • I find it’s best to gently place the avocado on the plate just before serving, to prevent it turning into unsightly mulch when you dress the salad. If you can’t find edamame, feel free to substitute green peas, or broad beans.
Tags:
healthy
low carb
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again