Edamame salad with arugula and radishes recipe

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We love snacking on edamame steamed in their shells, but to turn these immature soybeans into a more substantial salad, we took advantage of frozen, shelled edamame, a great source of vegetable protein and isoflavones, and tossed them with a vibrant mix of arugula, basil, and mint. The sweetness of the basil and mint complemented the peppery arugula, and the edamame’s neutral flavor and satisfying pop of texture paired well with the fragrant greens. Though fresh herbs are often used in minimal amounts for seasoning, we wanted to treat them like salad greens and used a handful of each, ensuring tons of flavor and a host of extra vitamins and minerals. Thinly sliced shallot added mild onion flavor, and just a couple of radishes added crunch and color. For the vinaigrette, we chose to use rice vinegar for its mild acidity, which would complement and not overpower the edamame, and added a little honey for sweetness and to help emulsify the dressing. One small clove of garlic added flavor without taking over the dish. The finishing touch was a sprinkling of roasted sunflower seeds, which added nuttiness and depth to our bright salad.

  • Yield: 6 Servings

Ingredients

  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 small garlic clove, minced
  • Salt and pepper
  • 3 tablespoons cold-pressed extra-virgin olive oil
  • 20 ounces frozen shelled edamame beans, thawed and patted dry
  • 2 ounces (2 cups) baby arugula
  • ½ cup shredded fresh basil
  • ½ cup chopped fresh mint
  • 2 radishes, trimmed, halved, and sliced thin
  • 1 shallot, halved and sliced thin
  • ¼ cup roasted sunflower seeds
How to Make It
  1. Whisk vinegar, honey, garlic, and ¾ teaspoon salt together in large bowl. Whisking constantly, drizzle in oil until combined.
  2. Add edamame, arugula, basil, mint, radishes, and shallot to bowl and toss to combine. Sprinkle with sunflower seeds and season with salt and pepper to taste. Serve.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
230 kcal
Calories from Fat:
126 kcal
% Daily Value*
Total Fat
14 g
40%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
Sodium
300 mg
5%
carbohydrates
14 g
11%
Dietary Fiber
6 g
16%
Sugars
7 g
8%
Protein
13 g
26%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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