Wednesday, January 11, 2012

Corn, Edamame, and Avocado Salad

How is everyone's new year's resolutions going? I was never really a new year's resolution type of person but this year I did make a few. I won't share them all with you today but I can tell you that it does involve kicking the sugar addiction I built up over the Holidays. Piece of cake.... (irony?)

Over the Christmas break I did a lot of 'spring cleaning' and organizing, which included my recipes. I finally think I have found a good system to organize recipes that I want to make in the future, or that I have made in the past. I mostly use evernote for this, and then excel for recipes that I find in magazines.  By the way, if you are not using evernote, you are doing yourself a big disservice. It is one of the greatest apps ever created. Bold statement. Anyway, when I entered the 800th recipe into evernote I realized I had a bit of a problem, and was biting off more than I could chew, or collecting more recipes that I could possibly make in the near future. So, I decided to make a bunch of new recipes in the new year and start knocking some off the list.

I don't usually follow recipes to the tee all that much, more so use them for inspiration. I have been lacking in inspiration of my own and I think trying some new recipes would be the perfect medicine. One of the first that I made was from a summer issue of Inspired, a magazine created by Sobeys. It was for an avocado and corn salad. The ingredients aren't exactly in season, but was a refreshing change for this time of year. I made a few changes from the original recipe which suited my taste. Here is what resulted:

Corn, Edamame, and Avocado Salad adapted from Inspired
Serves 6-8

4.5 cups frozen corn
2 cups edamame beans
1 cup diced red onion
1/2 cup salsa verde
4 limes
1/2 tsp salt
1/4 tsp red pepper flakes
1.5 avocado, diced

1. Toss corn, beans, avocado and onion.
2. Whisk together salsa verde, juice of the limes, salt, and red pepper flakes.
3. Pour over corn mixture and toss to coat.

I have been making this salad for the past couple weeks for lunches. Since I don't want the avocado to brown over the 3 days the salad is in the fridge, I add in the diced avocado in the morning when making my lunch. This salad has quite a bite to it and the aroma is sure to wake you up with all that citrus. A great way to start the new year off right...and keeping it that way.


  1. Loved this salad Danielle, and going to look for those edamame beans and the salsa verde. Would have loved to have brought some home with me.
    Auntie Al

  2. Ooh - this looks so easy! I love edamame, and never know what to put with it.