Avocado, Edamame & Chickpea Salad
By: Raquel Neofit
The technique with this sliced salad is to keep whatever approximately the verysame size.
Ingredients
- 1 cup edamame
- 400g tin chickpeas, rinsed & drainedpipes
- 1 big avocado, cubed
- ¼ lot parsley leaves
- ¼ red capsicum, sliced
- 1 punnet combined coloured tomatoes, chopped
- 1 punnet child cucumbers, chopped
- ¼ cup olive oil
- 3 tablespoon red-wine vinegar
- 2 tsp balsamic oil
- Salt & pepper, to taste
Method
- Blanch edamame in boiling water for 1 minutes, drain and integrate in a big bowl with chickpeas, avocado, parsley, capsicum, tomatoes and cucumbers.
- Mix oil, red-wine vinegar, balsamic oil, salt and pepper together. Stir.
- Place the salad on a serving plate and drizzle over the dressing.
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Raquel Neofit
Freelance author & editor for the food, charm, travel & gardening markets.
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