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Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette

For spring I love salads like this Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette and this tasty vegan salad is also low-carb, low-glycemic, gluten-free, and South Beach Diet friendly!

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Avocado, Tomato, Edamame, and Red Onion Salad Recipe with Cumin-Lime Vinaigrette found on KalynsKitchen.com

This tasty Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette is something I make over and over, especially in the spring when I’m craving salad but summer veggies aren’t that good yet.

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

Avocados are still kind of a splurge item around here, but I did buy a big bag recently and a few days later I had some left to make this amazing Avocado, Tomato, Edamame, and Red Onion Salad. This is the kind of big-flavor and not-much-fuss salad I could eat for days before I’d ever get tired of it, and luckily there are still a couple of avocados left in the fridge.

To make two servings, first dice one avocado into a plastic bowl, then add 1 T fresh lime juice and stir until avocado pieces are all coated with lime.

Cut cherry or grape tomatoes in half until you have enough to make about a cup of tomatoes. (All these measurements can be adjusted to taste, but I wanted about equal amounts of avocado and tomato.) I also diced red onion, but didn’t take a photo of it.

I buy frozen edamame that can be microwaved and then popped out of the pod, and I love them (although I hate all the packaging that comes with this product.) One packet yielded about 3/4 cup shelled edamame. This was the only part of the recipe that was a bit labor-intensive, but it still only took a few minutes to shell the edamame.

For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal. I was just winging it, but I loved how the dressing turned out. I’m into lots of lime, but if you like it more tame you could add a bit more olive oil.

I eat Avocado, Tomato, Edamame, and Red Onion Salad often as just a whole-meal salad for a light lunch, but it would make a good low-carb meal for spring with with Low-Carb Almond and Parmesan Baked Fish or Slow Cooker Salsa Chicken with Lime and Melted Mozzarella.

More Salads with Avocados
Pinto Bean Salad with Avocado, Tomato, Red Onion, and Cilantro from Kalyn’s Kitchen
Avocado-Pine Nut Salad from Recipe Girl
Cucumber and Avocado Salad with Lime, Mint, and Feta from Kalyn’s Kitchen
Grated Carrot and Avocado Salad from Chocolate and Zucchini
Vegan Tomato Salad with Cucumber, Avocado, Cilantro, and Lime from Kalyn’s Kitchen

Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette
(Makes about 2 servings, recipe created by Kalyn with inspiration from a big bag of avocados.)

Ingredients:
1 medium-sized avocado, diced into bite-sized pieces
1 T fresh lime juice, to toss with avocado
1 cup diced cherry or grape tomatoes
3/4 cup shelled edamame (or less if you want to reduce carbs)
1/4 cup finely diced red onion

Cumin-Lime Vinaigrette:
2 T fresh lime juice
1/4 tsp. ground cumin
1/4 tsp. Spike Seasoning
1/4 tsp. Vege-Sal (or salt)
1 1/2 T extra-virgin olive oil

Instructions:
Cut avocado in half lengthwise, remove pit, and cut avocado into bite sized pieces inside the skin. Then use your fingers or a spoon to remove cut avocado pieces to a plastic bowl. (If you’ve never cut an avocado using this method, you can read how to cut and peel an avocado at Simply Recipes. Put diced avocado into a plastic or glass bowl and toss with 1 T fresh lime juice, stirring to make sure all the avocado is coated with lime juice. (This keeps the avocado from turning brown while you prep the other ingredients.)If using frozen edamame, thaw in microwave, then pop edamame out of shells and add to avocados. Cut tomatoes in half and dice red onions and add to avocados.

In small bowl, stir ground cumin, Spike Seasoning, and Vege-Sal into the 2 T lime juice, then whisk in olive oil a little at a time until dressing is emulsified. Pour dressing over avocado mixture, then stir gently to combine. Taste for seasoning, and add more salt or Vege-Sal if desired. This is fantastic served right away. I also had leftovers for lunch that had been in the refrigerator overnight and it was great (even though normally I never refrigerate tomatoes.)

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Avocado, Tomato, Edamame, and Red Onion Salad is a great option for any phase of the South Beach Diet or any low-glycemic eating plan. The highest-carb ingredient here is the edamame, so if you want a salad that’s really low in carbs I’d use less edamame and more avocado.

Avocado, Tomato, Edamame, and Red Onion Salad Recipe with Cumin-Lime Vinaigrette found on KalynsKitchen.com

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62 comments on “Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette”

  1. Your recipe is just what the doctor ordered today. I am feeling under the weather and the colors look soooo appetizing today. Luckily I have most of the ingredients except edamame. I will try adding pea pods.
    Thanks Kalyn!

  2. I bought 6 avocados on sale yesterday so will try this! We eat them quick but do put them in fridge as soon as they soften. 🙂

  3. Janice, I love finding them on sale! Hope you enjoy the salad.

  4. Now I know that Spring has really sprung. This salad is calling to me!

  5. This looks awesome, and that tip about putting the avocados in the fridge could be a total game-changer for me. Thanks!!

  6. What would you recommend eating this with? Crackers? Or is it good plain? 
    Thanks excited to make it. 

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