Asian Broccoli Salad

Method

1. In a medium pot, bring 4 c water to a boil. Add broccoli pieces to boiling water. Cook 1-2 minutes. Throw the edamame in the broccoli pot at the last 30 seconds so that it can quickly thaw.
2. While the broccoli is blanching (the fancy term for only cooking it a minute or two), put a large bowl in your sink and fill it with ice and cold water. Once the broccoli has cooked 1-2 minutes, use a slotted spoon to remove the broccoli and edamame. Place it in the ice water (to 'shock' the broccoli - fancy terms all over the place!). This will help the broccoli stop cooking immediately and keep its bright green color.
3. Using the same slotted spoon, remove the broccoli and edamame from the ice water after it has cooled (only takes 2 minutes or so), and dry it on a dish towel to remove excess water.
4. While the broccoli and edamame dry, dry the large bowl used for cooling down the veggies of any water(because who wants to wash another dish?). Thinly slice the green onions and roughly chop the cilantro. Add the green onions, cilantro, broccoli and edamame to the bowl and mix to combine.
5. Halve the avocado and take out the pit. Gently scoop out each side of the avocado, leaving all the flesh together. Then, gently chop the avocado (you want to be gentle so it keeps it's texture and doesn't turn into mush). Once vinaigrette is made, add avocado to vinaigrette and toss lightly to coat.*
6. Add the lime vinaigrette/avocado mixture to the broccoli mixture and gently stir to combine. Transfer to serving bowl (if using) and sprinkle with sesame seeds. Serve immediately.
7. FOR THE VINAIGRETTE
8. In a small bowl, combine rice vinegar, honey and the juice of 1 lime. Slowly stream in the extra virgin olive oil while whisking continuously to create the vinaigrette. Lightly season with salt and freshly ground black pepper.