Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.
Meanwhile, wash and dry the fresh produce.
2 (1 inch) pieces ginger root
1 English cucumber
2 red chili peppers
1 head romaine lettuce
Once the water in the pot is boiling, add edamame and cook until tender, 5-7 minutes. Drain and rinse under cold water. Set aside to drain further.
4 cups edamame
Meanwhile, peel and mince or grate ginger; transfer to a large bowl.
Add peanut butter, water, soy sauce, vinegar, and chili-garlic sauce to the bowl with the ginger; whisk to combine the dressing.
3 tbsp natural peanut butter
2 tbsp water
2 tbsp soy sauce
2 tbsp rice vinegar
2 tsp chili-garlic sauce
Trim and slice cucumber into thin rounds; add to the bowl with the dressing.
Quarter chili peppers lengthwise; seed and remove ribs with a spoon. Thinly slice and add to the bowl. (Be careful, with chili peppers, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl.
Cut romaine crosswise into thin (shred-like) strips; add to the bowl.
Add edamame to the bowl and toss to combine the salad.
Roughly chop peanuts.
½ cup peanuts, roasted unsalted
To serve, divide salad between plates or bowls, top with peanuts, and enjoy!