Edamame Salad - Quick and Easy
This is a quick and easy salad that comes together in 10 mts, max. It is super filling, so is great as a snack between meals and has a balance of protein, carbs and fat to it. I make this nearly everyday with different variations and i still love it.
To know more about edamame you can read it here
This recipe is for 2 people, but I usually eat the whole thing spreading it to twice a day or for lunch. It tastes great when kept in the fridge for a couple of hours.
1 cup edamame
1/2 red onion - diced thin
1 cup baby tomatoes - halved
Parsely - handful,chopped
juice of 1 lime
1 tsp of dijon mustard
1 tsp of olive oil
salt and pepper to taste
1.Boil the edamame in 2 cups of water for 2-3 mts. Drain, and keep aside.
2.Cut the tomatoes in 2 ( you can use regular tomatoes too, i love the small ones) and dice the onions and keep aside.Chop the parsely finely,but make sure you can see some of the pretty green leaves.
3.In a bowl, squeeze the lime, add the dijon,salt and few twists of pepper and whisk well. Now slowly incorporate the tsp. of olive oil. The dressing is ready.
4.Add the edamame, tomatoes,onion and parsely. Mix lightly and keep it in the fridge for a couple of hours before you eat.(i start on it rightaway!)
The dressing is low fat, but you can go ahead and drizzle in more oil when making the salad to make it more richer and perhaps more yummier.But, for me this level of acidity to oil works just fine.
For the salad, you can add cucumbers, capers, peppers cut in small pcs.... the addition to this is pretty endless. make it with the veggies you love,but take care not to overwhelm the salad as simplicity is the best mantra.