Shrimp and Avocado Salad with Edamame
Shrimp and Avocado Salad with Edamame is a refreshing and healthy choice that serves 2. This salad is packed with a mix of vibrant green leaves like baby spinach, watercress, and rocket, adding a variety of textures and flavors. The base is enriched with 200 grams of shelled edamame beans, adding a nice crunch and protein boost. The salad gets its freshness from 12 cm of cucumber, peeled into thin ribbons, and a tangy zest from the lime. It features 200 grams of juicy, cooked prawns, making it a fulfilling meal. The dressing, a blend of toasted sesame oil and neutral-tasting oil mixed with lime juice, coats the salad lightly, complementing the natural flavors of the ingredients.
- 200 grams Shelled edamame beans
- 2 Handfuls of green leaves
- 12 Cucumber
- 200 grams Peeled
- 1 Lime
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Neutral-tasting oil
- ½ Avocado, sliced
- 1½ Black sesame seeds
- Mixing Ingredients:
Combine edamame beans, fresh green leaves, shaved cucumber, and prawns in a bowl. Sprinkle lime zest over the mixture.
- Making the Lime Dressing:
Blend lime juice with oils and whisk thoroughly. Drizzle the dressing over the salad and gently toss. Finally, garnish with avocado slices and sesame seeds.
- Serving:
Present the salad with extra lime wedges on the side.
