You will love the simplicity of this green bean, edamame, and avocado salad. Dressed with a onion and lemon dressing this salad is a fresh and flavourful dish which will compliment any meal. Perfect for summer.
Serves: 8
INGREDIENTS
400 grams round green beans, stem end trimmed
2 cups podded edamame beans
1 ripe avocado
Dressing
2 tablespoons finely chopped red onion
2 quarters of preserved lemon
¼ cup olive oil
2 tablespoons white wine vinegar or lemon juice
1 teaspoon honey
1 clove garlic, crushed
¼ teaspoon each ground cumin and paprika
¼ cup packed mint leaves
sea salt and freshly ground pepper
METHOD
Cook the green beans in a saucepan of boiling, well salted water until just tender. Lift out with a slotted spoon and place in a bowl of chilled water. Add the edamame beans to the boiling water and cook for 4-5 minutes. Drain and refresh in chilled water. Drain again and dry both lots of beans on paper towels.
Dressing: Soak the red onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel. Scrape the flesh off the rind of the preserved lemon and discard. Finely slice the rind. Whisk the remaining ingredients in a bowl and season. Add the preserved lemon and red onion.
To assemble: Halve, stone and peel the avocado and slice thinly. Gently combine the beans and avocado with the dressing and transfer to a shallow serving platter, scattering with the mint.
Pantry notes
Preserved lemons: Jars of preserved lemons are available from good supermarkets and gourmet food stores.
Edamame beans: (pronounced “edd-a-MAH-may”) these Japanese soy beans come in bags frozen and podded, or buy in their shells and pod them yourself. Available from Asian food stores or some supermarkets. They make a delicious snack when blanched and salted too.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.