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Edamame Potato Salad
A TWIST TO A CLASSIC POTATO SALAD!
INGREDIENTS
- 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
METHOD
Step 1
Preheat the oven to 180°C/360°F.
Step 2
Finely dice the sweet potato, avocado, cucumber and capsicum, and halve the cherry tomatoes.
Step 3
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.
Step 4
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.
Step 5
In a bowl, add the avocado, baby spinach, cherry tomatoes, cucumber, and capsicum. Toss to combine.
Step 6
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.
Step 7
Combine the lemon juice with some salt and pepper in a small bowl, then drizzle over the salad and enjoy!
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