Serves 4

Ingredients

  • 1 cup frozen shelled edamame
  • ¾ cup minced chives (from 1 to 2 bunches)
  • ¼ avocado, pitted, peeled and diced
  • 5 Tbsp. extra-virgin olive oil
  • 3 Tbsp. apple cider vinegar
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. capers
  • 1 Tbsp. soy sauce
  • ¼ tsp. each salt and black pepper
  • 4 ounces mesclun salad mix (5 cups)
  • 1 red bell pepper, cut into matchsticks
  • ½ cup roasted cashews

    Directions
    Total time: 20 minutes

    In a saucepan of salted water, boil edamame until crisp-tender, about 4 minutes. Drain and set aside. In a blender, combine chives, 1/4avocado, olive oil, apple cider vinegar, mayonnaise, capers, soy sauce, salt and ground black pepper.

    In a large bowl, combine salad mix, red bell pepper, remainder of avocado, roasted cashews and reserved edamame. Pour chive dressing over top and toss. Divide among 4 plates and serve.
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