In its whole-food form, edamame (or soybeans) packs a punch in protein and fiber levels. The flavors from cilantro and lemon make this salad a refreshing delight.
Recipe courtesy of Andrea Bemis, chef/writer of the blog Dishing Up The Dirt and owner of Tumbleweed Farm, located in Hood River, OR.
In its whole-food form, edamame (or soybeans) packs a punch in protein and fiber levels. The flavors from cilantro and lemon make this salad a refreshing delight.
Recipe courtesy of Andrea Bemis, chef/writer of the blog
Dishing Up The Dirt and owner of Tumbleweed Farm, located in Hood River, OR.
2 cups edamame (thawed and steamed if using frozen)
4 cups mixed greens (spinach, arugula, mizuna)
1 cup loosely packed cilantro, stems removed, minced
1 large ripe avocado, cut into bite-size pieces
3-4 large carrots, peeled and cut into thin strips
1/4 cup lemon juice, fresh
1/2 cup extra virgin olive oil
2 tbsp low-sodium organic tamari
1 tbsp rice vinegar
2 tsp grainy Dijon mustard
1 small scallion, white and light green parts only, minced
Freshly ground pepper, to taste
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