Page Title
Edamame Salad
The statements made in this website have not been evaluated by the Food  
and Drug Administration. The products are not intended to diagnose, treat,  
cure or prevent any disease. Any scientific information that we may give you  
or lead you to is for your education and is not to be used as a substitute for a  
health provider's care or proven therapy.

Contact Us | Terms of Service |Privacy Policy | Disclaimer | Copyright
               Copyright © 2008 Dolkar Wellness & Longevity
                 9600 North 96th Street Scottsdale AZ 85258
                                     All Rights Reserved
Ingredients:
1 Tablespoon organic salted butter
 1 Tablespoon extra-virgin olive oil
 2 garlic cloves, minced
 ¼ cup minced shallot
 3 cups cooked edamame(link to recipes
summary page)
 ½ cup pickled ginger, julienned
 ¼ cup vinegar from pickled ginger
 1 avacado, peeled, pitted and sliced into
irregular shapes.
 Freshly ground black pepper
 Maccha salt or sea salt to taste
 ¼ cup roasted almonds, roughly chopped

Melt butter with olive oil in small pan over
medium-low heat. Add garlic and shallots.
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 ½ teaspoon of powdered
green tea. Makes 1/8 cup.
EDAMAME SALAD WITH PICKLED
GINGER,
MACCHA SALT AND ROASTED
ALMONDS