This delicious edamame salad recipe pairs with nutritious ingredients that provide essential trace minerals & fatty acids key to good health.
100g edamame beans*
10-12 strands of dried Sea Spaghetti
100g mixed leaves (baby spinach, rocket)
toasted sesame seeds
2 spring onions, cut fine
extra virgin olive oil
Prepare the Sea Spaghetti by either soaking 20 minutes in tepid water or boiling on stove top for 10 minutes. The liquid can be water or, for extra flavour, ginger tea, lemon water or stock. When fully rehydrated, drain the liquid and cut to desired length. Set aside.
Cook the edamame briefly in boiling water and discard the skin.
Cube the avocado and sprinkle with lemon juice to prevent browning.
Place the leaves in a serving plate and scatter the other ingredients on top.
Sprinkle with the dressing to taste.
*note: Edamame is young soybean, usually still in the pod.