For the edamame hummus:
- 8 oz. frozen Edamame
- 1/4 cup tahini (sesame-seed paste)
- 1/4 cup water
- 1/2 teaspoon freshly grated lemon zest
- 1 lemon (about 3 tablespoons), juiced
- 1 clove garlic, smashed
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon chili flakes (if you like it spicy)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped, fresh flat-leaf parsley
For the salad:
- 2 cups mixed greens
- 1/2 cup fresh spinach leaves
- 1 cup French green beans
- 1/4 cup scallions, finely chopped (white and light green parts only)
- 1/2 cup edamame hummus (recipe below)
- 1 avocado, sliced
- 1 medium cucumber, sliced
- juice from half a lemon
- extra virgin olive oil, to taste
- kosher salt and freshly ground pepper, to taste
For the hummus:
Step 1: Boil the Edamame beans in salted water for 4 to 5 minutes. Drain.
Step 2: In a food processor, puree the Edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, coriander, and chili flakes (optional) until smooth.
Step 3: With the motor running, slowly drizzle in 2 tablespoons of olive oil and mix until absorbed.
Step 4: Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve, or refrigerate, covered, up to 3 days.
For the salad:
Step 1: Cook the green beans in boiling salted water until tender but still crisp, about 5 to 7 minutes. Rinse the beans immediately under cold water to stop the cooking and preserve their bright green color. You can also shock them directly into an ice bath.
Step 2: Arrange the greens on four plates and add the scallions, green beans, cucumber, and avocado. Season with salt and pepper. Drizzle olive oil and lemon juice over the top. Serve with a dollop of edamame hummus.