Edamame and Toasted Coconut in an Avocado
by Joy the Baker
2 ripe avocados, sliced in half and pits removed
For the filling:
1 1/2 cups shelled edamame
1/2 cup unsweetened coconut, toasted
2 tablespoons diced red onion
2 tablespoons chopped parsley
1 teaspoon black sesame seeds
2 tablespoons chopped nori (optional)
For the dressing:
1 teaspoon dijon mustard
1 teaspoon sesame oil
1 teaspoon soy sauce
a few tablespoons of fresh lemon juice
2 tablespoons olive oil
salt and pepper to taste
In a medium bowl, toss together all of the ingredients for the filling.
In a small bowl, whisk together mustard, sesame oil, soy sauce, and lemon juice. Whisk in olive oil in a slow stream to emulsify. Add salt and pepper to taste.
Pour the dressing over the filling. Toss to combine. Spoon the filling into halved avocado. Season with salt and pepper and serve.