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Edamame and Parmesan Salad


  • 1 cup edamame beans, shelled

  • 1/2 cup fresh mint leaves, chopped

  • 1/2 cup fresh Basil leaves, chopped

  • 1 avocado, chopped into small cubes

  • 2 tbsp lemon zest

  • 1/4 cup lemon juice

  • Drizzle olive oil

  • Salt, to season

  • Finely grated parmesan, to serve

  • 10 wonton wrappers


Preheat oven to 200C. Place wonton wrappers on tray lined with baking paper. Spray with olive oil and bake until golden. Meanwhile, in a bowl place edamame, mint and avocado. Toss through with lemon zest, lemon juice, olive oil and salt. Top with parmesan. Serve with baked wonton wrappers.

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