Edamame Potato Salad
A twist to a classic potato salad!
- 160 g Edamame
- ⅓ medium Avocado
- 1 cup Baby Spinach
- 5 whole Cherry Tomatoes
- ½ medium Cucumber
- ½ medium Red Capsicum
- 1 tsp Smoked Paprika
- 1 serve Salt and Pepper
- 1 tbsp Lemon Juice
- 1 medium Sweet Potato
Preheat the oven to 180°C/360°F.
Finely dice the sweet potato, avocado, cucumber and capsicum, and halve the cherry tomatoes.
Line a baking tray, then spread with sweet potato. Sprinkle with smoked paprika and salt and pepper to taste, then place in the oven and bake for 25-30 minutes, or until golden.
Meanwhile, add the edamame to a microwave safe container, and add a splash of water. Place in the microwave for approximately 5 minutes or until steamed to your liking. Drain and set to the side to cool.
In a bowl, add the avocado, baby spinach, cherry tomatoes, cucumber, and capsicum. Toss to combine.
Remove the sweet potato from the oven and allow to cool slightly, then add to the salad along with the edamame. Toss again until mixed well.
Combine the lemon juice with some salt and pepper in a small bowl, then drizzle over the salad and enjoy!
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