Edamame tropical salad
Edamame and a great troup of tropical fruits make a great salad that's a version of everything but the kitchen sink. It makes sense that tropical flavors go great together. Here's proof.
- Edamame - one 10 oz. pkg.
- Groovy Coconut - 1/4
- Uniq Fruit - 1
- Sweet red peppers, chopped - 3
- Passionfruit - 2
- Ginger, fresh - 2 inches
- Lime - 1
- Salt - 1/2 tsp
- Pepper - 1/2 tsp
- Solo papayas - 2
- Cook the edamame as directed on the package. Drain and let cool.
- Open the Groovy Coconut. Remove from the shell. Add 1/4 of the white flesh to a food processor and pulse until shredded. Reserve the remaining 3/4 for another recipes.
- Peel a Uniq Fruit. Pull into sections. Pull off any white membrane. Cut each section in thirds and remove any seeds.
- Place all the fruit and edamame into a large bowl.
- Scoop the insides of the passionfruit into a small bowl.
- With a spoon or veggie peeler, peel the ginger. Add to the food processor and pulse until shredded. Add ginger and its juice to the small bowl.
- Add the juice of 1 lime, salt and pepper to the small bowl. Whisk together the passionfruit, ginger and lime juice. Add to the large bowl. Toss to coat.
- Cover the large bowl and refrigerate for at least 2 hours.
- Cut open the Solo papayas. Discard the seeds. Refrigerate the last hour before serving.
- Scoop the edamame and Uniq Fruit mix into the Solo papaya halves. Serve chilled.