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.