Bright, fresh, and a snap to make, this salad is a perfect starter dish and a great way to spruce up edamame. If you keep a bag of frozen edamame in your freezer you can put this dish together anytime the mood strikes. This floral, tangy, crisp vinaigrette tastes delicious on chilled greens, fava beans, peas, asparagus, or salad greens.
3 cups cooked, shelled edamame
1 tablespoon yuzu or other citrus juice
5 shiso leaves, sliced into chiffonade
2 tablespoons extra virgin olive oil
1 tablespoon rice vinegar
1 tablespoon maple syrup
Freshly ground black pepper
Zest of 1 lemon
Place edamame in your prettiest ceramic bowl that will hold them with plenty of room to spare.
In a blender, mix yuzu juice, half the shiso, the olive oil, vinegar, and maple syrup. Gently mix vinaigrette into the edamame. Add salt and pepper liberally and add remaining shiso. Sprinkle lemon zest on top.
Total Servings: 5
Nutritional Information Per Serving
Saturated Fat: 2.0g
Fiber: 6.5 g
Sodium: 55 mg
Protein: 19.9 g
WebMD Recipe from Foodily.com