Recipe
Edamame Rice Salad
Serves:
Ingredients:
2 cups cooked long grain rice and seasoned with salt
2 cups cooked and shelled edamame 2 small cucumbers - peeled - seeded - diced
1/2 cup finely diced celery 1/4 cup thinly sliced green onions
Sea salt to taste
Chopped fresh mint to taste
1 cup Micro Sprouts
2 ripe avocados - peeled - pitted - diced For the Wasabi Vinaigrette:
1/2 cup Sunflower oil
1/4 cup rice vinegar
2 teaspoons sugar
Wasabi paste to taste
2 cups cooked and shelled edamame 2 small cucumbers - peeled - seeded - diced
1/2 cup finely diced celery 1/4 cup thinly sliced green onions
Sea salt to taste
Chopped fresh mint to taste
1 cup Micro Sprouts
2 ripe avocados - peeled - pitted - diced For the Wasabi Vinaigrette:
1/2 cup Sunflower oil
1/4 cup rice vinegar
2 teaspoons sugar
Wasabi paste to taste
Directions:
To make
the Wasabi Vinaigrette:
Put the
oil, vinegar and sugar in a bowl and whisk to combine. Add the wasabi
to taste.
In a
large bowl, combine the cooked and cooled rice with the vinaigrette.
Add the remaining ingredients, adding the avocados just before
serving. Season to taste with salt and pepper and serve immediately.
Serves:
8 - 10
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