Edamame Avocado Cucumber Salad with Crispy Rice | Chefadora
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Ingredients
- 2 cups cooked jasmine rice
- 1 avocado, diced
- 1 cup cooked edamame
- 3 Persian cucumbers, diced
- 1 tbsp avocado oil
- salt
- 1 tsp sesame oil
- 3 tbsp rice wine vinegar
- 1 tsp honey
- 2 tbsp Tamari (GF) or soy sauce
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