Step 1

Prepare the edamame according to package directions until tender; drain and rinse under cold water. Transfer to a clean dish towel to pat dry and then place in a large bowl. Refrigerate while preparing the other elements.

Step 2

Using a vegetable peeler, cut the carrot into ribbon strips. For extra crispness, place in a bowl of ice water until ready to use.

Step 3

In a small jar, shake together the sesame oil, vinegar, soy sauce, maple syrup, ginger and optional chile until blended.

Step 4

When ready to serve, drain and pat the carrot ribbons dry. Add to the bowl of edamame along with the lettuce, cucumber, avocado and cilantro. Add the dressing, gently tossing to coat. Season to taste with salt & pepper.

Step 5

If desired, sprinkle with sesame seeds.