RECIPE:

1 bag ready to eat edamame or boiled frozen edamame

3 Kirby cucumber, diced

1 large green pepper, diced

1-3 stalks scallions, diced

Handful parsley, chopped

For the dressing:

1 tbsp freshly grated ginger

3-4 cloves garlic, grated

1 large lemon, zested and juiced

3 tbsp avocado oil

2 tbsp. Sesame oil

2-3 tbsp sesame seeds

1 tsp. Onion salt

1 tsp. Lime pepper (or just pepper)

3 tbsp honey