From The Breakaway Cook by Eric Gower
20 minutes prep time | Serves 6
1 Tbsp organic unsalted butter
1 Tbsp extra-virgin olive oil
2 garlic cloves, minced
1/4 c minced shallot
3 c cooked edamame
1/2 c pickled ginger, julienned
1/4 c vinegar from pickled ginger
1 avocado, peeled, pitted, and sliced into irregular shapes
Freshly ground black pepper
Maccha salt (see note) or sea salt, to taste
1/4 c roasted almonds, roughly chopped
Melt butter with olive oil in small pan over medium-low heat. Add garlic and shallot. Saute until soft, about 5 minutes. Transfer to large serving bowl. Add edamame, pickled ginger, vinegar, and avocado. Mix and sprinkle in plenty of pepper. Divide salad among individual plates. Dust each serving with maccha salt or sea salt to taste. Top with almonds.
Note: To make maccha salt, combine 1/8 cup of coarse sea salt and 1/2 teaspoon of powdered green tea. Makes 1/8 cup.