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Edamame & Coconut Rice Salad


  • 1 cup shelled edamame
  • 1 cup brown rice
  • 1 cup coconut milk
  • 1/2 cup water
  • 1 large red pepper, diced
  • 1 avocado, diced
  • 1/3 cup chopped cilantro
  • 3 scallions, diced



  • Combine coconut milk and water in a pot, bring to a boil then add rice.  Reduce heat to a simmer, cover and cook for 20 minutes, or until liquid is absorbed and rice is cooked.
  • Once rice is cooked and cooled, add edamame, red pepper, avocado, cilantro, scallions and salt to taste.
  • Toss with Orange-Ginger Dressing



Yields 4 servings