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 
• 1 1/2 T extra-virgin olive oil

Directions

1. Cut avocado in half lengthwise, remove pit, and cut avocado into bite sized pieces inside the skin.Then use your fingers or a spoon to remove cut avocado pieces to a plastic bowl. (If you’ve never cut an avocado using this method, you can read how to cut and peel an avocado at Simply Recipes.Put diced avocado into a plastic or glass bowl and toss with 1 T fresh lime juice, stirring to make sure all the avocado is coated with lime juice. (This keeps the avocado from turning brown while you prep the other ingredients.)If using frozen edamame, thaw in microwave, then pop edamame out of shells and add to avocados.Cut tomatoes in half and dice red onions and add to avocados.In small bowl, stir ground cumin,
2. Spike Seasoning, and Vege-Sal into the 2 T lime juice, then whisk in olive oil a little at a time until dressing is emulsified.Pour dressing over avocado mixture, then stir gently to combine.Taste for seasoning, and add more salt or Vege-Sal if desired. This is fantastic served right away.