Who doesn't love edamame? These soybeans are delicious and nutritious. Edamame, soybeans that are harvested while still green and not yet hardened, have a sweet, nutty flavor. They are low in fat and high in protein, vitamins A and B, and calcium. While these beans can be consumed as a snack, they can also be easily incorporated into salad recipes.
Ingredients:
- SALAD:
- 1 small head Romaine lettuce, washed and shredded
- 3 scallions, chopped
- 2 cups edamame, cooked and shelled
- 1 cup cherry tomatoes, quartered
- DRESSING:
- 1/3 cup extra virgin olive oil
- 3 Tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- GARNISH:
- sesame seeds, toasted
Preparation:
1. To prepare edamame soybeans: Bring water to a boil. Add edamame and cook for 5 minutes. Drain and rinse with cold water. Cool. Shell.
2. In a large salad bowl, toss lettuce with scallions, tomatoes and edamame.
3. In a small bowl, mix olive oil, lemon juice, salt and pepper.
4. Before serving, pour the dressing over the salad. Toss.
5. Sprinkle toasted sesame seeds over salad.
VARIATION: Balsamic vinegar can be used in the dressing instead of lemon juice.
SOURCE: The idea of an Edamame Salad was taken from Susie Fishbein's cookbook Kosher by Design Short on Time.
2. In a large salad bowl, toss lettuce with scallions, tomatoes and edamame.
3. In a small bowl, mix olive oil, lemon juice, salt and pepper.
4. Before serving, pour the dressing over the salad. Toss.
5. Sprinkle toasted sesame seeds over salad.
VARIATION: Balsamic vinegar can be used in the dressing instead of lemon juice.
SOURCE: The idea of an Edamame Salad was taken from Susie Fishbein's cookbook Kosher by Design Short on Time.