Ingredients
- 1 cup edamame beans, shelled
- 1 cup grape tomatoes, halved
- 2 persian cucumbers, sliced
- 1 avocado, cubed
- 1 cup or 7 oz fresh mozzarella cheese, cubed
- 2 tbsp balsamic vinegar
- 1/2 lemon, juice of
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- 7 basil leaves, finely chopped
Instructions
- Cook edamame beans as per package instructions. All they need is just being boiled for 5 minutes on medium heat. Drain. Add to a medium bowl along with tomatoes, cucumbers, avocado and mozzarella cheese.
- In a small bowl whisk together remaining ingredients, pour over vegetables and cheese, mix gently enough to combine. Serve cold.
Image and recipe” reprinted with permission from www.ifoodreal.com and www.healthyaperture.com
