Cucumber Edamame Ginger Dressing (Print Version)
# Ingredients:
→ Salad
01 -
225 grams edamame, shelled
02 -
2 Persian cucumbers, chopped
03 -
1 avocado, cubed
04 -
3 sprigs scallion, finely chopped
05 -
155 grams corn kernels
06 -
2 tablespoons sesame seeds, toasted
→ Salad Dressing
07 -
2 tablespoons soy sauce
08 -
2 tablespoons rice wine vinegar
09 -
2 tablespoons sesame oil
10 -
Juice of 1/2 lemon
11 -
1.5 tablespoons ginger, freshly grated
# Instructions:
01 -
Bring a pot of water to a rolling boil, add shelled edamame, and blanch for 2 to 3 minutes until tender but still firm.
02 -
Transfer the blanched edamame to a colander, rinse briefly with cold water, and set aside.
03 -
Chop cucumbers into small, uniform pieces. Peel and cube the avocado. Finely slice the scallions into thin rounds.
04 -
If using canned corn, drain well; if using frozen, thaw and drain excess liquid.
05 -
In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, lemon juice, and freshly grated ginger until well blended.
06 -
In a large mixing bowl, gently toss blanched edamame, chopped cucumbers, avocado cubes, scallions, and corn kernels.
07 -
Pour the ginger dressing over the salad, toss gently to coat, and garnish with toasted sesame seeds before serving.
# Notes:
01 -
For optimum texture, add the avocado just before serving to maintain its freshness.
02 -
To enhance the flavors, chill the assembled salad for 15 minutes before dressing and serving.