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If you’re craving something fresh, green and with a hint of spring zing I recommend trying this edamame and avocado salad recipe from Joy the Baker. It has a hint of ginger in the dressing to give it some kick (plus anti-inflammatory phenols) and I’m going to try swapping parsley for coriander because I just love that combination.


Avocado and Edamame Salad

(4 large or 6 small servings)

-400g bag frozen shelled edamame, thawed
-1 clove garlic, minced
-1 teaspoon grated fresh ginger
-2 teaspoons honey
-scant 1/4 cup seasoned rice wine vinegar
-3 tablespoons olive oil
-juice of 1 lime
-pinch of salt and fresh cracked pepper
-1/2 cup sliced green onion
-3 tablespoons chopped fresh parsley
-5 to 8 radishes, sliced
-1 ripe avocado, sliced
-sesame seeds

Full instructions here

Tried it? Tell us what you thought in the comments!