Smashed Edamame Avocado Salad is a mix of buttery avocado, crunchy celery, fresh scallion, and edamame! Great on toast, in lettuce cups or with crackers!
Today we are updating a favorite recipe from a few years ago! The text is the same (I had just returned from South by Southwest in Austin!), but the photos have been updated.
Without further ado, here is a bast from the past!
Hi friends! Today I am writing you from Austin, Texas, the land of live music, Tex-Mex, and the South by Southwest Conference. I will be here for 5 days, packing my head full of conference information and my belly full of tacos.
I know this is a work trip and all, but really… this is mission eat all the tacos. Because, when in you are in a city with a taco shop on every block, it is a crime not to take advantage of the situation.
So far I have noshed on some amazing vegan enchiladas with a dreamy spicy cashew cream sauce, some serious breakfast tacos, and visited the Whole Foods flagship store which is located in Austin. They had an entire isle dedicated to gourmet chocolate bars. Utter heaven.
I nearly died, then composed myself and picked out approximately 52 chocolate bars to take back home with me.
Life goals = complete
Now that I am thinking about it, I might need a separate suitcase for all of those bars… Some problems are worth having ;)
Not only has this conference been super inspirational on the business front, but I am gaining all kinds of food inspiration as well.
Well, today’s recipe is a far cry from the food scene here and favors light and fresh So Cal flavors. It might not be Mexican food, but it is oh-so very delicious. If I am being honest, it is one of my favorite recipes I have made so far.
The inspiration for this recipe comes from my Curry Chickpea Salad Wraps.
There are so many smashed chickpea salads out there, and I got to thinking: what would happen if I tried this concept with other beans?
Edamame seemed like a great candidate for this trial since the bean is fresher in texture. Not mushy like kidney or black beans.
The results were fantastic! This salad is creamy, crunchy, protein-packed, light, and so flavorful. It is great enjoyed on toast, with some tortilla chips, on a salad or in a wrap.Print
This salad is my dream lunch. The avocado adds creaminess, the celery provides needed crunch, and the seasonings add the perfect light tough of flavor. Such a refreshing salad!
- 12 oz . frozen edamame, thawed
- 2 medium avocados
- 4 green onion
- 2 stalks celery
- 2 tablespoons lime juice
- 1 teaspoon wasabi paste
- 1 teaspoon grated ginger
- ½ teaspoon salt
- Add the avocado and edamame to a bowl. With a potato masher, mash it all together until the avocado is mashed and creamy and the edamame are partially broken down but still chunky.
- Add in the remaining ingredients and stir. Serve as a sandwich, wrap, with tortilla chips or as you see fit!
- Serving Size: ¼ recipe (without bread)
- Calories: 291
- Sugar: 2g
- Sodium: 313g
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 21g
- Fiber: 12g
- Protein: 17g
Keywords: dairy-free, egg-free, gluten-free, grain-free, no nightshades, raw, sugar-free, vegan, vegetarian, wasabi, toast, dip, spread, hummus, easy, 10 minute, healhty