Holiday Edamame Salad with Orange and Pomegranate

For the Salad

• 12-oz bag of frozen edamame
• 4 baby cucumbers
• 0.5 c pomegranate arils
• 1 blood orange
• 1 ripe (but not soft) avocado
• 2 tbsp pepitas

For the Dressing

• 1 blood orange
• 1 tbsp white balsamic vinegar
• 0.25 tsp salt

1. Cook the edamame according to the package directions and let them cool completely.
2. If making cucumber garnishes (optional), set aside one of the baby cucumbers. Dice the remaining cucumbers.
3. Seed the pomegranate. Peel and slice one of the two blood oranges.
4. In a large mixing bowl, combine the cooled edamame with the diced cucumbers, pomegranate arils, and orange slices.
5. To make the dressing, juice the remaining blood orange into a small bowl or mixing cup. Add the white balsamic vinegar and salt, then stir to mix.
6. Drizzle the dressing over the salad and toss gently.
7. Cut the remaining cucumber into small star shapes using a miniature cookie cutter and add the stars to the top of the salad (optional).
8. Slice the avocado and add it to the top of the salad. Sprinkle with pepitas and serve.