Hi friends! Today I am writing you from Austin, Texas, the land of live music, Tex-Mex, and the South by Southwest Conference. I will be here for 5 days , packing my head full of conference information and my belly full of tacos. I know this is a work trip and all, but really… this is mission eat all the tacos. Because, when in you are in a city with a taco shop on every block, it is a crime not to take advantage of the situation.
So far I have noshed on some amazing vegan enchiladas with a dreamy spicy cashew cream sauce, some serious breakfast tacos, and visited the Whole Foods flagship store which is located in Austin. They had an entire isle dedicated to gourmet chocolate bars. Utter heaven. I nearly died, then composed myself and picked out approximately 52 chocolate bars to take back home with me. Life goals √
Now that I am thinking about it, I might need a separate suitcase for all of those bars… Some problems are worth having ;)
Not only has this conference been super inspirational on the business front, but I am gaining all kinds of food inspiration as well. Get ready for some Austin inspired recipes when I get back into the kitchen. I already have a number of taco, nacho, and enchilada recipes swirling around in my head.
Well, today’s recipe is a far cry from the food scene here and favors light and fresh So Cal flavors. It might not be Mexican food, but it is oh-so very delicious. If I am being honest, it is one of my favorite recipes I have made so far.
The inspiration for this recipe comes from my Curry Chickpea Salad Wraps. There are so many smashed chickpea salads out there, and I got to thinking: what would happen if I tried this concept with other beans? Edamame seemed like a great candidate for this trial since the bean is fresher in texture. Not mushy like kidney or black beans. The results were fantastic! This salad is creamy, crunchy, protein-packed, light, and so flavorful. It is great enjoyed on toast, with some tortilla chips, on a salad or in a wrap.
- 12 oz . frozen edamame , thawed
- 2 medium avocados
- 4 green onion
- 1 teaspoon wasabi
- 1 teaspoon grated ginger
- 2 stalks celery
- 2 tablespoons lime juice
- 1/4 teaspoon garlic powder
Add all the ingredients into a large bowl. With a potato masher, mash it all together until your desired consistency is achieved. Serve as a sandwich, wrap, with tortilla chips or as you see fit!