Edamame Salad w/ Avocado Wontons

EDAMAME SALAD
3/4 c. Bell Pepper (red or yellow), diced
3/4 c. Cucumber, diced
1 Carrot, shredded
2 c. Frozen Shelled Edamame
7 oz. Arugula

Cook edamame according to package directions and cool. Combine bell peppers, cucumber, carrot and edamame. Toss arugula with desired dressing (I used a miso dressing). Divide arugula among plates and top with edamame mixture. Serve with avocado wontons.

Serves 3-4

WONTONS
3/4 c. Cremini Mushrooms, chopped
2 Green Onions, chopped
2 Cloves Garlic, minced
1 Ripe Avocado
2 tsp. Soy Sauce
1 tsp. Sirracha
1 tsp. Lemon Juice
1 tbsp. Cilantro, chopped
Wonton Wrappers
1 tbsp. Sesame Oil

In a small pan, heat a little bit of olive oil. Add mushrooms and cook for 2-3 minutes until beginning to soften and brown. Add onions and garlic and cook for another minute. Remove from heat.

In the meantime, mash the avocado in a bowl. Stir in soy sauce, sirracha, lemon juice, cilantro and mushroom mixture.

Lay out some wonton wrappers in a single layer. Fill each with a scant 1 tbsp of filling. Using your finger, rub the edges of the wonton with some water and top with another wrapper Press edges to seal two wrappers together. (You may also cut off the excess wrapper around the corners if you'd like, just make sure to seal the edges back up.)

Heat 1 tbsp of sesame oil in a pan. Add a few wontons and fry about 2 minutes until browned and crispy. Flip and fry another minute or two. Transfer cooked wontons to a rack or plate lined with paper towels to drain and cool. Repeat process with remaining wontons.