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Edamame, Corn & Tomato Salad

Level: Easy

Prep time: 25 Minutes

Cook time: 30 Minute

Yield: 4-6 Servings

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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.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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