Edamame, Corn & Tomato Salad

Cooking Label
Prep Time
25 Minutes
Cook Time
30 Minute
4-6 Servings
3/4 cup of fresh or frozen corn kernels
1.5 cups of frozen, shelled edamame
12 cherry tomatoes, halved
1 large avocado, cubed
2 Tbsp fresh cilantro, chopped
8 dark (outer) romaine lettuce leaves
Pasolivo Lime Olive Oil to taste
Salt and pepper to taste
Bring saucepan of water to a boil and have ready a bowl of ice water. Add the corn and edamame to boiling water and cook for 3 min. To stop the cooking, transfer edamame and corn to the ice water. Drain and place in large bowl and add tomatoes and avocado. Toss with salt, pepper, and Pasolivo Lime Olive Oil. Place salad on romaine leaves and garnish with cilantro.

Try out this delicious dish. Perfect as a side or even a refreshing appetizer!
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