Edamame Tomato Salad
Light, refreshing, and perfect to pair with a simple broiled shrimp skewer or roasted chicken tender that you brush with some of the same oil and vinegar used to dress your salad. I can now find shelled edamame, which are tender bright green soybeans, in the frozen food section of my regular grocery store.
They are so delicious and so good for us too!
You can also go for an Asian dressing by replacing the olive oil with sesame oil, and balsamic with rice vinegar – basil is used in Thai cooking so it works for both versions.
One bag frozen Edamame soybeans
Ripe tomatoes – grape, cherry, heirloom, or any variety cut into bite sized pieces
Fresh basil – leaves rolled and cut crosswise into thin strips called chiffonade
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
Microwave or steam your frozen edamame according to directions then chill in a bowl of water with ice – drain well on paper towels before using in your salad. You could also move the bag from the freezer to the fridge in the morning and they will be thawed by supper time.They are so delicious and so good for us too!
You can also go for an Asian dressing by replacing the olive oil with sesame oil, and balsamic with rice vinegar – basil is used in Thai cooking so it works for both versions.
One bag frozen Edamame soybeans
Ripe tomatoes – grape, cherry, heirloom, or any variety cut into bite sized pieces
Fresh basil – leaves rolled and cut crosswise into thin strips called chiffonade
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
Combine chilled edamame, tomatoes, and basil in a decorative salad bowl, toss with oil and vinegar then season with salt and pepper. Serve immediately.
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