The marriage of disparate textures—the creaminess of avocado, the toothiness of edamame, the give of ginger, and the crunch of almonds—works here, and the pungent pickling vinegar from the ginger infuses the whole thing with a real zing. This makes an excellent starter for any meal. Once you have all the ingredients, the salad can be assembled in just a few minutes, though it will keep well for a few hours after assembling. Try it with a sparkling Spanish cava.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- ¼ cup minced shallot
- 3 cups cooked edamame
- ½ cup Pickled ginger (“Breakaway Flavor Blasts”), julienned
- ¼ cup vinegar from Pickled ginger
- 1 avocado, peeled, pitted, and sliced into irregular shapes
- Freshly crushed black pepper
- Maccha Salt (“Breakaway Flavor Blasts”)
- ¼ cup roasted almonds, roughly chopped
How to Make It
- Melt the butter with the olive oil in a small pan over medium-low heat. Add the garlic and shallot and sauté until soft, about 5 minutes.
- Transfer to a large serving bowl and add the edamame, pickled ginger, vinegar, and avocado. Mix and sprinkle in plenty of pepper.
- Divide the salad among individual plates, dust each serving liberally with the maccha salt, and top with the almonds.
