Have you ever wondered what to do with Broad Beans (often referred to as Edamame Beans or Green Soya Beans) What a yummy treat one may be missing out on if you have never eaten them.These young beans can be purchased frozen if you do not wish to grow them, & I just soak them in warm water & squeeze their rather fibrous outer shell off them to expose the young fresh bean. ( some people leave the shell on)
If you are not strictly a Raw Foodie the salad is delicious served with added lightly steamed greens & some Quinoa or rolled up in a Rice Paper Wrap
Salad ingredients:
5-6 carrots peeled + cut into matchsticks
1 cup frozen shelled edamame/broad beans, thawed
1/4 cup black sesame seeds
big handful of coriander leaves, roughly chopped (mint or basil would also be delicious)
salt + pepper
1/2 ripe avocado, peeled + chopped
Ginger Citrus Dressing:
1/4 cup fresh orange juice
juice of 1 lime
salt + pepper
1.5 tbsp agave nectar/raw honey
1 inch piece of ginger, peeled and grated finely on a rasp/microplane
couple drops of toasted sesame oil
1/4-1/3 cup grapeseed or other neutral-tasting oil
Combine the carrot matchsticks, thawed edamame/broad beans, sesame seeds and chopped coriander in a large bowl. Season the whole mixture with salt + pepper and toss lightly with your hands. Set aside.
In a small-medium bowl, combine the orange juice, lime juice, salt + pepper, agave nectar, ginger and sesame oil. Whisk it all together until incorporated. While whisking with one hand, slowly drizzle in the grapeseed oil until you have a homogenous and unified dressing.
Pour the dressing over the carrot + edamame/broad bean mixture. Toss to combine. Top with the chopped avocado pieces. Garnish the dish with more sesame seeds and coriander if you like
NB. Coriander is also known in Northern Hemisphere circles as Cilantro
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