Edamame, Carrot, and Goat Cheese Salad with Cilantro-Lime Dressing

Ingredients

Contains: milk, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cup cooked brown rice, cooled
• 1 cup edamame, (thawed and steamed if using frozen)
• 2-3 carrots
• 1 avocado
• 2-3 handfuls lettuce
• ½ cup chickpeas
• 2-3 ounces goat cheese
• Juice from 1 lime
• 2 tablespoon walnut oil
• ¼ cup cilantro
• 1 tablespoon honey

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. If using frozen edamame, thaw it, then steam it in a basket over a pan of boiling water for 3 to 4 minutes until tender. Cool slightly.

2. Peel the carrots and cut them into thin matchsticks or coins. Halve, pit and peel the avocado, then cut it into cubes. Tear the lettuce into bite-size pieces.

3. If using canned chickpeas, drain and rinse them. Set aside.

4. Make the dressing: in a small bowl or jar, whisk the lime juice, walnut oil, honey and cilantro, chopping the cilantro finely first or blending until smooth.

5. Divide the lettuce between two plates or bowls. Top with the cooked brown rice, edamame, carrots, chickpeas and avocado.

6. Crumble the goat cheese over the salads.

7. Drizzle the cilantro-lime dressing over the salads just before serving, and toss gently if you like.