Edamame and Ramen Avocado Salad

1 Review
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Photo: Brie Passano; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 salad)
By Kate Parham Kordsmeier
March 2015
RECIPE BY Cooking Light

Ingredients

  • 2 tablespoons chopped red onion
  • 1 tablespoon lime juice
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 (3-ounce) package ramen noodle soup
  • 1/3 cup cooked edamame
  • 1 large diced peeled ripe avocado
  • 4 cups chopped romaine lettuce
  • 1 clementine

Nutritional Information

  • Calories 161
  • Fat 11.4g
  • Satfat 1.6g
  • Sodium 178mg

How to Make It

Combine onion, lime juice, soy sauce, and sesame oil; stir with a whisk. Crush noodles from ramen noodle soup package (discard seasoning). Add 1/3 cup crushed noodles, cooked edamame, and avocado to soy sauce mixture; toss gently. Divide chopped romaine lettuce among 4 plates; top with avocado mixture. Top with sections from clementine.

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Ratings & Reviews

Easy and good!

daneanp
January 06, 2016
I used a regular orange and just sectioned it with a knife.  Next time I'll add the juices to the dressing and leave half the ramen out of the dressing (it gets soggy pretty fast, but soaking up the dressing is good) and top the salads with it for some crunch.  Finely chopped the onion but thin slices of shallot would be good too.  Will definitely make this again - served it as a side to a grilled pork chop and the combo was great.