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1 Avocado
1 Watermelon Radish, shaved crosswise
1 cup Kumquats, halved
1 tsp. Honey
2 Tbsp. Lemon Juice
½ bag Edamame, thawed
½ cup Olive Oil
½ head Tatsoi or Spinach
½ lb. Carrots, peeled and sliced thin
Bring water to a boil in a small sauce pan, then add edamame. Let boil for 5 minutes, then drain and allow to cool before shelling.
In a blender or food processor, add olive oil, avocado, lemon juice, honey, and 2-3 of the kumquats. Blend until smooth. Add olive oil or lemon juice to loosen up the dressing if it’s too thick.
In a bowl, use tongs to toss radish, carrots, tatsoi or spinach, edamame, and the remainder of the kumquats with some of the dressing. Sprinkle with Jacobsen Sea Salt.
Keep leftover dressing in a mason jar in the fridge for up to one w
