Corn, Edamame, and Avocado Salad
A salad that works well as both a side and an entree
Ingredients
- 1 ear corn
- 2 cups frozen edamame defrosted
- 1 avocado
- 1 clove garlic minced
- 1 tablespoon lime juice
- 2 tablespoons plain Greek yogurt
- salt & pepper
- 1/2 red pepper seeded and diced
- 2 tablespoons fresh cilantro minced
- 3 cups baby kale
Instructions
- Bring a pot of water to boil.
- Add ear of corn, turn off heat, cover, and let sit for 10 minutes.
- While corn cooks, shell edamame, if needed.
- Remove pit and peel from avocado and place in small mixing bowl.
- Add garlic and lime juice; mash with fork.
- Add yogurt, and stir well.
- Season with salt and pepper to taste.
- Remove corn from water, and remove kernels from cob once cooled.
- Combine edamame, corn, and red pepper in a medium bowl.
- Pour avocado sauce over veggies, and mix well.
- Add cilantro, stirring to combine.
- Serve, or cover and refrigerate.
- When serving. line two plates with baby arugula, and top with a heaping scoop of salad.