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Edamame Corn Avocado Salad

Paula Jones
  • 10 minutes
  • Serves 4

INGREDIENTS

1 cup

frozen corn kernels

1

and 1/2 cup frozen edamame

1 cup

cherry tomatoes, halved

1

large avocado, diced

2 tbsp

fresh squeezed lime juice

1 tbsp

good quality olive oil

8

Romaine leaves (I like to use the ones that form a cup)

2 tbsp

fresh cilantro, chopped

1 tsp

salt

1/8 tsp

freshly ground black pepper, to taste