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EDAMAME SALAD

INGREDIENTS

·         2-3 12-ounce frozen or refrigerated packages of shelled edamame

·         2-3 tbsp red onion (finely diced)

·         3 tbsp good white wine vinegar

·         6 tbsp extra virgin olive oil

·         1/8 tsp kosher salt

·         1/4 tsp ground black pepper

          1/2 finely diced red onion 

·         2 tbsp fresh dill (chopped)

·         1 tbsp Italian flat leaf parsley (chopped)

·         1/8 cup pitted & rinsed kalamata olives (finely chopped)

 

HOW 

1)    Bring your shelled edamame to room temperature, rinse in your colander and set aside

2)    Dice your onions and set aside

3)    Rinse then rough chop, dice or pulse your pitted kalamatas in your food processor and set aside

4)    Mix white wine vinegar, olive oil, salt and pepper in a shaker bottle or with a whisk and set aside 

5)    Chop your fresh dill and set aside

6)    Chop your Italian flat leaf parsley and set aside

7)    Incorporate all ingredients into a large bowl and lightly toss

8)    Check your flavor and let sit aside in your fridge for about 15 minutes before serving, so your flavors come together then serve 

PREP 10 MINS TOTAL TO TABLE TIME 25 MINS