The idea of this Salad is getting as much green into the mix. We have tried a lot of different combinations and this is by far our favorite. Edamame Beans can be hard to get but add a delicious extra layer of taste to the salad. The Broad beans are a bit more sweet, but a great substitute if you can’t get the Edamame.
Ingredients (2 – 3 persons):
400 gram jar of Green Peas
5 Spring Onions
200 gram jar of Edamame Beans or Broad Beans
1 handful of Fresh Basil
2 tbs Olive Oil
50 gr Pistachio Nuts
Take a bowl large enough for all the ingredients to fit in. Drain the Green Peas and put these in the bowl.
Cut the root and strip the outer layer of the Spring Onions. Cut them in thin rings and add to the Peas.
Drain the Beans and add to the mix, core and slice the Pear in cubes before adding and squeeze a single Lime over the salad. Rip the Basil in bits with your fingers and toss in the salad, this releases that wonderful Basil smell.
Cut the ends of the Cucumber (no reason to peel it) half it lengthwise, turn the halves on the “open” side and split them lengthwise again in three strips of equal width. Then cut in small bite size cubes and add to the bowl.
Cut the Avocado in halves and remove the core, cutting it in quarters makes it easy to remove the skin. Slice and dice the Avocado before adding it to the rest.
Pour a good drizzle of Olive Oil onto the salad and you’re as good as done.
At this stage the salad can be stored in the fridge for up to three days. As a finishing touch and added crunchiness you can add chopped pistachio nuts just before eating.