Bring on the salad! That’s what I say about this one anyway. Edamame Salad is just SO good. I love that the edamame adds some protein…and then whatever veggies I have on hand could be chopped up and put in to make it as healthy as I want.
I was in love with this recipe as soon as I saw it on one of my favorite blogs: Joy the Baker (P.S. I know what an “eat weekend” is!). I adapted her recipe a bit because 1.) I like red peppers better than radishes and 2.) I forgot the lime (next time maybe I’ll try the dressing with lime juice but it still tasted great without it!)…how many things can I blame on baby brain?
This dinner comes together quickly and tastes both healthy and indulgent (what a good combo, people!) especially with a hunk of garlic bread; we will be having it often…fighting over the leftovers is always a good sign.
Grocery Costs: $1.49 edamame, $1.29 red pepper, $1 green onions, $1.69 avocado, $1 ginger, pennies for garlic, olive oil, and rice wine vinegar
Grand Total: $6.47
1 16-oz. bag frozen shelled edamame, thawed (see recipe)
1 clove garlic, minced
2 teaspoons fresh ginger, grated
3 Tablespoons olive oil
3 Tablespoons rice wine vengar
juice of 1 lime (optional)
salt and pepper
1/2 cup green onion, chopped
1 ripe avocado, sliced
1 red bell pepper, chopped (or 5 to 8 radishes, sliced or other veggie, chopped)
sesame seeds (optional)
Thaw the edamame: Bring 4 cups of water to a boil. Add the edamame; boil for 5 minutes. Drain and allow to cool off a bit.
Make the dressing: Combine the olive oil, rice wine vinegar, garlic, ginger, salt, pepper, and lime juice; whisk and set aside.
Put the salad together: Combine the edamame, red pepper, green onion, sesame seeds, and dressing. Serve it up!
Source: adapted a bit from Joy the Baker