Edamame, Tomato, Avocado, & Pita Salad
How is July almost over?
I swear, this year is going by super fast for some reason… I feel like May was yesterday.
Buuut, guess what I’m doing next week (well, actually on Saturday)?! I’m going to Maine with my parents and siblings! I’m so excited! I’ve never been to Maine, and I haven’t seen some of my fam since Christmas.
I promise to make and eat some delicious for while I’m there, and share with you guy either here or on Insta!
Okay, guess what I made you today? It’s a super delicious and fresh salad that is kinda like a weird version of a Panzanella. Instead of the typical stale bread, I’ve used toasted whole wheat Greek pita. It soaks up the slightly acidic and very garlicky dressing in the best way! The fattiness and creaminess o the avocado counters it well, and the edamame add an interesting texture and flavor element.
This salad is so perfect for Summer because fresh tomatoes are just SO good this time of year! And I sort of can’t get over these heirloom cherry tomatoes that I found at the grocery store—they are so gorgeous!
This salad is best served about 10 minutes after making (to give just a bit of time for the dressing to penetrate everything), but it will be fine in the fridge for a few hours.
PrintEdamame, Tomato, Avocado, & Pita Salad
Ingredients:
- 2 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 2 green onions, thinly sliced (white and light green part only)
- 1 cup edamame
- 2 cups cherry tomatoes
- 2 cups mixed baby greens
- 1/2 large avocado, cubed
- 2 whole wheat greek pitas (not the pocket kind), toasted and cut into bite-sized pieces
- flakey sea salt
Directions:
- In a large bowl, whisk together the vinegar, olive, garlic, green onions, and a pinch of salt.
- Add the remainder of the ingredients, and gently toss to coat. Season to taste with more salt. Allow to sit for 5 to 10 minutes before serving.
