Avocado, Edamame, and Peas in Spicy Sesame Dressing

Spicy Dressing
4 1/2 tbsp rice vinegar (natural not seasoned)
1 1/2 tbsp light (reduced sodium) soy sauce
1 1/2 tbsp roasted sesame oil
3/4 tsp lemon juice
1 1/2 tsp finely chopped garlic
3/8 tsp sugar
3/8 dicedtsp red pepper flakes
3/8 tsp kosher salt

Salad
2 avocados, peeled, pitted and cut into 3/4-inch cubes
4 tsp lemon juice
1 cup fresh, shelled peas or frozen peas (See cooking tip)
1 cup cooked edamame
3 cups loosely packed cilantro sprigs
1 1/2 tbsp sesame seeds, toasted (See cooking tip)

1. For the dressing, in a medium nonreactive bowl, whisk together all the ingredients until well blended. You should get a scant half cup. (Dressing can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature for 30 minutes and whisk well before using.)

2. Place the diced avocados in a salad bowl and toss with 4 teaspoons lemon juice. Marinate 5 minutes. Then add the peas and edamame, to the bowl, toss with half of the dressing, and marinate 5 to 10 minutes. Add the cilantro sprigs and toss, adding just enough of the remaining dressing to coat lightly. You may have some dressing left over; cover and refrigerate for another use (It’s delicious drizzled over roasted or grilled salmon.)

3. Mound the salad on 6 salad plates and sprinkle each serving with sesame seeds.
Serves 6.

Cooking tip: If using fresh peas, blanch them in a pot of boiling water until just tender 2 to 3 minutes.. Strain them in a sieve under cold running water until cool. Then pat dry. For frozen pea, defrost and pat dry before using.

Cooking tip: To toast sesame seeds, place them in a heavy, medium skillet over medium heat. Stir constantly until golden brown, 4 to 5 minutes. Remove and cool.

Copyright Betty Rosbottom 2017