Ultimate Edamame Corn Avocado Salad Recipe (Plant-Based)

Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe 👍

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▶️RECIPE INGREDIENTS:

3 tablespoon olive oil
4 cups sweet corn (580g)
2 cups frozen edamame (290g)
2 tablespoon water
2 medium avocados (2 heaping cups) - cut into small pieces
2 cups cherry tomatoes (272g) - chopped
1 cup red onion (130g) - chopped
1/2 cup parsley - chopped & firmly packed
2 garlic cloves (1/2 tablespoon grated - loosely packed) OR to taste
1 teaspoon black pepper OR to taste
Lemon Juice to taste ( I have added 3 tablespoons of lemon juice)
Salt to taste ( I have added total 1 + 1/4 teaspoon Himalayan pink salt)

▶️ METHOD:

Heat a pan on medium high heat and add olive oil. Then add corn, edamame, 2 tablespoon water and mix well. Reduce the heat to low and then cover and cook it for about 2 to 3 minutes. Basically we are steaming it. (do not over cook this otherwise you will ruin the taste and texture of the corn/edamame). Now the cooking time also depends on your stove, mine took only 2 minutes to steam.

Uncover and turn the heat to high. Fry it for about 30 seconds to get rid of any excess water (do not over do it) and then turn off the heat. Set it aside and let it completely cool down.
Once the corn and edamame has cooled off, transfer it to a large bowl. Add avocado, cherry tomato, red onion, parsley, salt, black pepper, grated garlic and mix well. Serve it either room temperature OR store it in the fridge and serve it cold. (OPTIONAL: Drizzle some good quality olive oil just before serving).

This is a perfect recipe for meal prep as we can store it in the refrigerator up to 3 days.

▶️ IMPORTANT TIPS:
To chop the kernels, first cut the tip of the corn, this will make it more stable and easy to handle when chopping
Do not over cook the corn and edamame as it will ruin it's taste and texture. Our goal is to keep it crunchy.
Add lemon juice and salt gradually, remember you can always add more but cannot remove it from the salad
This is a perfect make ahead salad and can be stored in the refrigerator up to 3 days.

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