Ultimate Edamame Corn Avocado Salad Recipe

RECIPE INGREDIENTS:

3 tablespoon olive oil
4 cups sweet corn (580g)
2 cups frozen edamame (290g)
2 tablespoon water
2 medium avocados (2 heaping cups) - cut into small pieces
2 cups cherry tomatoes (272g) - chopped
1 cup red onion (130g) - chopped
1/2 cup parsley - chopped & firmly packed
2 garlic cloves (1/2 tablespoon grated - loosely packed) OR to taste
1 teaspoon black pepper OR to taste
Lemon Juice to taste ( I have added 3 tablespoons of lemon juice)
Salt to taste ( I have added total 1 + 1/4 teaspoon Himalayan pink salt)

▶️ METHOD:

Heat a pan on medium high heat and add olive oil. Then add corn, edamame, 2 tablespoon water and mix well. Reduce the heat to low and then cover and cook it for about 2 to 3 minutes. Basically we are steaming it. (do not over cook this otherwise you will ruin the taste and texture of the corn/edamame). Now the cooking time also depends on your stove, mine took only 2 minutes to steam.