Last night I hosted a dinner party for the first group of folks to complete my 21-Day Spring Into Healthy Eating program. We had a nine course meal (ten if you count the cocktail), each course representing a different country or region of the world. Goodness, we ate well!
Our salad course was my Asian Edamame Salad. It’s a quick and easy salad to put together and perfect for a dinner party, as it can be made a day in advance. In fact, I think it is better after a full day in the refrigerator. The flavors of the dressing really grab on to the salad ingredients.
A quick note on the salad dressing: I’ve mentioned using either maple syrup or honey. If you want a deep, robust flavor, go with the maple syrup. If you want a light, more spring-like flavor, go with local raw honey. As warmer weather approaches, I lean more toward honey. Check back with me in the fall and I’ll tell you I prefer maple syrup. Both are very good!
Asian Edamame Salad
- 1 bag frozen edamame (these range from 10 to 14 oz.)
- 3 celery stalks , finely chopped
- 2 carrots , shredded
- 1 red bell pepper , finely diced
- 1/2 red onion , finely diced
- 1/4 cup cilantro , very finely chopped
- 2 to 3 Tablespoons sesame seeds
- 3 Tablespoons sesame oil (toasted is fine if raw food isn't your goal)
- 2 Tablespoons fresh squeezed lemon juice
- 1 Tablespoon maple syrup or honey
- 2 teaspoons Bragg's Aminos or gluten-free soy sauce
- 2 cloves garlic , minced
- 1 teaspoon grated ginger root (I use a microplane for garlic and ginger)
- Mixed greens (optional, I serve mine atop a bed of greens)
Combine edamame, celery, carrots, red bell pepper, red onion and cilantro in large salad.
Whisk together sesame oil, lemon juice, maple syrup or honey, Bragg's aminos or gluten-free soy sauce, garlic and ginger in a small bowl.
Pour dressing over salad ingredients. Sprinkle with sesame seeds when ready to eat.