Zucchini and Edamame Salad with Avocado-Spinach Dressing

Instructions

1. 1

   Choose feta explicitly labeled suitable for vegetarians or made with vegetarian rennet. Measure the avocado as peeled, pitted flesh and the olives without pits; use plain 2% Greek yogurt.

2. 2

   Bring 1500 ml of the water to a boil in a 3-litre saucepan over high heat. Add the frozen edamame, return to a boil, then cook over medium-high heat for 5–6 minutes, or for the package's stated cooking time, until tender and hot throughout.

3. 3

   While the water heats and the edamame cooks, wash and dry the vegetables and spinach. Trim the zucchini and use a vegetable peeler or knife to make thin ribbons or strips. Thinly slice the celery, remove the pepper's stem and seeds and dice its flesh, and halve the tomatoes. Place these vegetables in a 5-litre mixing bowl.

4. 4

   Drain the edamame in a colander. Slowly pour the remaining 1000 ml cold water over it, turning the beans to cool them evenly, then leave to drain thoroughly while making the dressing.

5. 5

   Blend the spinach, avocado flesh, lemon juice, olive oil, yogurt, salt and pepper for 30–60 seconds, scraping down the blender as needed, until smooth. Crumble the feta and slice the pitted olives.

6. 6

   Add the cooled, well-drained edamame and dressing to the vegetables. Toss thoroughly, gently fold in the feta and olives, and divide between four bowls. Serve immediately; no chilling is required.