Edamame and Avocado Salad

I seem to be confused. When it's 90 degrees out, I make a stew. Now it's a bit chilly out, and I'm making a cold salad.  And yes, I do like ice cream when it's snowing out.

Actually, I needed to use up an avocado before it went bad, and I found this recipe for avocado and edamame salad, which I had first seen on Joy the Baker. I didn't have radishes, but I did have this lovely candy-striped beet. It's called a Chioggia beet, named after the Italian town that they originate from.

How pretty are these?

They need to be cut quite small as they have a hefty bite to them. I made the salad, replacing the parsley for cilantro since it was all I had.

Avocado and Edamame Salad

1 16-ounce bag frozen shelled edamame

1/4 cup seasoned rice wine vinegar

3 tablespoons olive oil

1 clove garlic, minced

1 teaspoon grated fresh ginger

2 teaspoons honey

juice of 1 lime

pinch of salt and fresh cracked pepper

1/2 cup sliced green onion

2 tablespoons chopped fresh cilantro

2 small Chioggia beets, diced into small pieces

1 ripe avocado, diced

Bring about 4 cups of water to boil in a medium saucepan. Add frozen edamame and boil for five minutes. Drain and rinse with cold water.

In a small bowl, whisk rice wine vinegar, oil, garlic, ginger, honey, lime juice, and salt and pepper. In a medium bowl, combine edamame, green onion, cilantro, beets, and avocado. Toss together with dressing. Enjoy!