Asian Edamame Salad With Avocado, Toasted Almonds, & Cilantro

• 3 cups shelled edamame beans, cooked and cooled
• 1 red bell pepper, diced
• 1 orange pepper, diced
• 1 cup shredded carrots
• 1/2 red cabbage, shredded
• 1/3 cup reduced sodium soy sauce
• 1 teaspoon ginger
• 3 garlic cloves, minced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup sliced almonds, toasted
• 1 avocado, diced

1. Combine edamame, peppers, cabbage, carrots, and cilantro in large bowl.
2. To make your dressing combine soy sauce, spices, and garlic in a small bowl. Add dressing mixture to edamame salad and combine until salad is fully coated.
3. Add in cilantro and mix again; sprinkle toasted almonds and avocado on top. Serve.

edamame beans, red bell pepper, orange pepper, carrots, red cabbage, soy sauce, ginger, garlic, fresh cilantro, almonds, avocado

Taken from food52.com/recipes/18001-asian-edamame-salad-with-avocado-toasted-almonds-cilantro (may not work)