Edamame Bean Salad Recipe
Serves 2 to 4
Cut the carrots into fine matchsticks (there's no need to peel them if they are organic) using a mandoline or a julienne peeler, or coarsely grate them—they'll taste just as good. Place them in a serving bowl.
Halve, peel and remove the seeds of the avocados, then cut the flesh into large chunks. Put the avocado chunks in a bowl and lightly coat them with the poppy seeds.
Place the edamame and avocado on top of the carrots and pour the dressing of your choice evenly over the mixture.
From Nourish: Vibrant Salads to Relish & Refresh (Mitchell Beazley) by Amber Locke.