Ingredients

1 cup edamame beans, shelled
1 cup grape tomatoes, halved
2 persian cucumbers, sliced
1 avocado, cubed
1 cup or 7 oz fresh mozzarella cheese, cubed
2 tbsp balsamic vinegar
1/2 lemon, juice of
1/4 tsp ground black pepper
1 tbsp olive oil
7 basil leaves, finely chopped
Directions

Cook edamame beans as per package instructions. All they need is just being boiled for 5 minutes on medium heat. Drain. Add to a medium bowl along with tomatoes, cucumbers, avocado and mozzarella cheese.
In a small bowl whisk together remaining ingredients, pour over vegetables and cheese, mix gently enough to combine. Serve cold.
Storage Instructions: Refrigerate covered for up to 1 day.
Nutritional Info

Servings Per Recipe: 5

Amount Per Serving = 1 cup:
Calories: 239.6
Total Fat: 15.9 g
Cholesterol: 28.0 mg
Sodium: 138.4 mg
Total Carbs: 15.6 g
Dietary Fiber: 3.6 g
Protein: 11.8 g
WW Points+: 7

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Tags: cheese edamame gluten free italian vegetarian

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