EDAMAME SALAD WITH CILANTRO LIME DRESSING

EDAMAME SALAD WITH CILANTRO LIME DRESSING

Recipe by LyndaCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Calories

215

kcal

Ingredients

  • 2 cups shelled edamame

  • 2 cups frozen organic corn

  • 1 red bell pepper

  • 1/2 cup finely chopped red onion

  • 1/3 cup chopped green onion plus extra to taste

  • cilantro to garnish

  • CILANTRO LIME DRESSING

  • 3 TBSP lime juice (2 limes)

  • 1/4 cup avocado oil (or light olive oil)

  • 1 TBSP red wine vinegar

  • 1/4 cup fresh cilantro leaves plus extra for topping

  • 2 tsp honey or agave/sugar if vegan

  • 1/2 tsp sea salt

  • 1/8 tsp black pepper

  • 1/8 tsp cumin

Directions

  • Cook edamame per package instructions and, if using edamame pods in place of shelled edamame, simply pop the soy beans out into a bowl. I do the latter and it goes crazy quick, if you can refrain from eating them all while shelling them.
  • While your edamame boils, cook corn by steaming or sautéing. You can 100% use fresh instead of frozen if desired!
  • Chop your bell pepper, red onion, and green onion and combine with edamame and corn.
  • To make the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well. Pour over salad and toss to combine. Add a little extra cilantro to garnish (as much or as little as you'd like!) and dig in! Salad may be chilled before serving if desired

Notes

  • I typically keep organic non-shelled edamame pods handy in my freezer at all times. Two 10 ounce packages yields approx. 2 cups of edamame, perfect for this tasty salad!
    Nutrition facts below are an estimate provided by an online nutrition calculator. Estimate includes both salad and dressing.
  • Source: https://peasandcrayons.com/2018/05/edamame-salad.html
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