Skip to main content

Mixed Greens with Edamame, Radish, and Avocado

Some soy lovers might be surprised that their beloved bean goes by another name—edamame—which is the fresh, green, undried form, with all of its nutrients intact. Here, I’ve taken the edamame out of their furry little pods, and mixed them in with radishes, which have a fresh flavor and just a tad of heat. My friend calls radishes the sorbet of the vegetable set because of the way they brighten the palate and leave it feeling clean and happy.

Recipe information

  • Yield

    serves 4

Ingredients

6 cups mixed salad greens
1 cup fresh or frozen shelled edamame, mixed with a spritz of fresh lime juice and a pinch of sea salt
4 radishes, trimmed and sliced
1/2 avocado, spritzed with fresh lime juice and sprinkled with sea salt (so it doesn’t discolor)
1/4 cup Cilantro-Lime Vinaigrette (page 181)

Preparation

  1. Step 1

    Combine the greens with the edamame, radishes, and avocado in a large bowl. Add the vinaigrette and toss to combine.

  2. storage

    Step 2

    If you must store the salad, don’t add the dressing. Store the greens and veggies in an airtight container in the refrigerator for 1 day at most.

  3. nutrition information

    Step 3

    (per serving)

    Step 4

    Calories: 160

    Step 5

    Total Fat: 11.2g (1.4g saturated, 6.7g monounsaturated)

    Step 6

    Carbohydrates: 12g

    Step 7

    Protein: 5g

    Step 8

    Fiber: 5g

    Step 9

    Sodium: 200mg

  4. WHO KNEW? Soy Advice

    Step 10

    Some people, especially women dealing with breast cancer, have concerns about eating soy. The issue is whether compounds in soy have estrogenic effects that could encourage tumor growth. I put the question to Joel Evans, MD, founder and director of the Center for Women’s Health, where he practices integrative obstetrics and gynecology. “Soy is fine in moderation, except for women on tamoxifen,” says Evans. “I’m not talking about something small like soy sauce, but major ingredients in a dish. The reason is, soy will knock the tamoxifen drug off the tamoxifen receptor in the body. It’s not that it’s harming you directly, but it’s taking away the benefit of the tamoxifen. You’re on it for a reason; if you eat soy, you’ll lose that benefit.” Evans says that for everyone else, fermented soy is preferable, such as miso and tempeh. He suggests limiting soy to three to five 3-ounce servings per week.

Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.