Healthy Edamame Salad
This fresh, light healthy salad is so refreshing on a warm Summer's day and makes a lovely accompaniment to a piece of grilled salmon. The dressing is also great served as a dip with crunchy vegetable sticks. This recipe makes two salads.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
For the lemon-yogurt dressing:
1 cup plain full-fat yogurt, chilled
1 garlic clove, grated
Juice from 1 fresh lemon (more to taste)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Remaining salad ingredients:
6 ounces baby greens, washed and dried
1/2 cup fresh Italian parsley leaves
1/2 small red onion, thinly sliced
1 cucumber, peeled and quartered lengthwise
1/2 cup blanched edamame beans
1 cup plain full-fat yogurt, chilled
1 garlic clove, grated
Juice from 1 fresh lemon (more to taste)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Remaining salad ingredients:
6 ounces baby greens, washed and dried
1/2 cup fresh Italian parsley leaves
1/2 small red onion, thinly sliced
1 cucumber, peeled and quartered lengthwise
1/2 cup blanched edamame beans
Directions
Whisk all dressing ingredients together in a nonreactive bowl. Refrigerate for at least an hour and up to three days.
To assemble the salads, arrange greens, parsley, onion, cucumber and edamame on two serving plates, distributing evenly. Drizzle with dressing and serve immediately.
To assemble the salads, arrange greens, parsley, onion, cucumber and edamame on two serving plates, distributing evenly. Drizzle with dressing and serve immediately.
Looking for inspiration? Try these recipes:
Beef and Barley Soup
Italian Wedding Soup
Spinach Manicotti
