Photo: Alison Gootee
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.
Ingredients
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.
From the March 2015 issue of O, The Oprah Magazine
