Spicy Edamame Salad with Creamy Ginger-Peanut Dressing & Avocado

Directions

1. Begin by filling a medium saucepan halfway with hot water, cover, and bring it to a boil.
2. While the water heats, rinse and dry all produce.
3. When the water boils, add the edamame and cook until tender, about 5 minutes; drain and rinse under cold water and let it drain well.
4. Peel and finely grate or mince the ginger, then transfer it to a medium bowl.
5. In the bowl with the ginger, whisk together peanut butter, chili-garlic sauce, rice vinegar, and soy sauce to form the dressing.
6. Trim the cucumber and slice into thin rounds; drop them into the bowl with the dressing.
7. Halve the chili pepper lengthwise, remove seeds and ribs, then thinly slice and add to the bowl.
8. Cut the avocado in half, remove the pit, slice crosswise while still in the skin, and scoop the flesh into the bowl.
9. Shred the romaine into thin strips and add to the bowl.
10. Toss in the edamame and combine everything evenly.
11. Roughly chop the peanuts and scatter over the salad when serving.