Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette

Ingredients

• 1 medium-sized avocado, diced into bite-sized pieces
• 1 T fresh lime juice, to toss with avocado
• 1 cup diced cherry or grape tomatoes
• 3/4 cup shelled edamame
• 1/4 cup finely diced red onion
• 2 T fresh lime juice
• 1/4 tsp. ground cumin
• 1/4 tsp. Spike Seasoning
• 1/4 tsp. Vege-Sal, or salt
• 1 1/2 T extra-virgin olive oil

Directions

1. Slice the avocado lengthwise around the pit, take out the pit, and score the flesh into bite sized pieces while it is still in the peel. Scoop the pieces into a plastic bowl with your fingers or a spoon. Transfer the diced avocado to a plastic or glass bowl, add 1 T fresh lime juice, and stir carefully so the lime juice coats the avocado well.
2. If the edamame is frozen, warm it in the microwave until thawed, then squeeze the beans from the shells and add them to the avocado.
3. Halve the tomatoes, dice the red onion, and add both to the bowl with the avocado.
4. In a small bowl, mix the ground cumin, Spike Seasoning, and Vege-Sal into the 2 T lime juice. Slowly whisk in the olive oil until the vinaigrette comes together.
5. Drizzle the dressing over the avocado mixture and fold everything together gently.
6. Taste and adjust with more salt or Vege-Sal if you’d like. Serve right away.