Thanks Maureen for the Recipe

Avacado, tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette(makes about 2 servings, recipe created by Karlyn with inspiration from a big bag of avacados)

1 medium-sized avacado, diced into bite-sized pieces
1 t fresh lime juice, to toss with avocado
1 cup diced cherry or grape tomatoes
3/4 cup shelled edamame
1/4 cup finely diced red onion

Cumin-Lime Vinaigrette:
2 t fresh lime juice
1/4 tsp. ground cumin
1/4 tsp. spike seasoning
1/4 tsp. vege-sal (or salt)
1 1/2 t extra virgin olive oil

Cut avocado in half lengthwise, remove pit, and cut avocado into bite sized pieces inside the skin. Then use your fingers or a spoon to remove the cut avocado pieces to a plastic bowl. Put diced avocado into a plastic or glass bowl and toss with 1 tblsp. fresh lime-juice, stirring to make sure all the avocado is coated with lime juice. (this keeps the avocado from turning brown while you prep the other ingredients)

If using frpozen edamame, thaw in microwave, then pop edamame out of shells and add to avocados. Cut tomatoes in half and dice red onions and add to avocados.

In a small bowl, stir ground cumin, spike seasoning, and vege-sal into the 2 t lime juice, then whisk in olive oil a little at a time until dressing is emulsified. Pour dressing over avocado mixture, then stir gently to combine. Taste for seasoning, and add more salt or vege-sal if desired. This is fantastic service right away. I also had leftovers for lunch that had been in the frig overnight and it was Great!!