Try This Simple, 3-Step Salad For Lunch Tomorrow

You know what’s not a good idea? Shopping for jeans after an "eat weekend." Don’t act like you don’t know what an eat weekend is. Don’t act like you haven’t ever eaten nothing but spaghetti and meatballs, apple cinnamon doughnuts, onion rings, and mango margaritas for an entire weekend. Surely I’m not the only one.
Maybe I am the only dummy who would go shopping for jeans after such a gluttonous two days. Can I tell you the worst part? The sales dude — yeah, DUDE — insisted on seeing every pair of jeans I tried on. Um, no way, dude. No way. Can I tell you the second worst part? I had to have the sales dude go back to the floor to get me a larger size in all the jeans I had selected. Larger. That wasn’t embarrassing at all.
So I made a salad. Whatever. This has nothing to do with the jeans incident or "eat weekend." Maybe I just like salad more than I like onion rings.
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Photo: Courtesy of Joy The Baker.
Avocado and Edamame Salad

Serves 4 large or 6 small servings

1 16-ounce bag frozen shelled edamame, thawed
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons honey
Scant 1/4 cup seasoned rice wine vinegar
3 tablespoons olive oil
Juice of 1 lime
Pinch of salt and fresh cracked pepper
1/2 cup sliced green onion
3 tablespoons chopped fresh parsley
5 to 8 radishes, sliced
1 ripe avocado, sliced
Sesame seeds
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Photo: Courtesy of Joy The Baker.
Bring about four cups of water to boil in a medium saucepan. Add edamame and boil for just a few minutes, until cooked through but still with a slight bite to them. Drain and allow to cool.

In the meantime, make the dressing.

In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper. Whisk together until completely incorporated. Set aside.
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Photo: Courtesy of Joy The Baker.
I love to pair radishes with green onions. Mostly I just love the way they look together.

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Photo: Courtesy of Joy The Baker.
In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss together. Add dressing to desired amount. It’s that easy!

Salad lasts up to four days in the fridge, but be warned: The radishes will start the loose their red color.
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Photo: Courtesy of Joy The Baker.
This salad is so fresh and so simple. I thawed and blanched a bag of shelled edamame beans. Even cooked, soybeans have a bit of crunch. Combine that crunch with spicy radishes and creamy avocado. Come on…you know this is the business.

The dressing is a touch spicy. Thank you garlic. Thank you ginger.

Look how healthy and wholesome this is. What ‘eat weekend’? That couldn’t have been me.

Print the recipe here.

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