Crab Salad With Jicama, Avocado And Edamame - cooking recipe

Ingredients

1/2 cup shelled edamame
1/2 lb lump crab, picked over
1/2 cup julienned jicama
1 Hass avocado, diced
2 scallions, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice

Preparation

In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes.
Drain and cool under running water, then pat dry.
Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice.
Season with salt and pepper, toss gently and serve.