edamame salad

Diane Thompson's edamame salad

I’m really really loving edamame these days; as much for the colour as the flavour, texture and nutritional value. This salad is my latest ingredient inspired creation. I think it would be fantastic served with grilled chicken or sausage, though it also stands alone beautifully....great picnic food.

Edamame Salad (with toasted hazelnuts)

2 cups edamame beans, freshly steamed (the shelled, frozen kind)
1 large tomato, diced
2 green onions, finely sliced
2 tbsp finely chopped, fresh basil
1 cup roughly chopped, fresh watercress
1/2 cup roughly diced goat feta
1 cup thinly sliced spinach, kale OR swiss chard
½ cup roasted, chopped hazelnuts (for garnish)

1/3 cup olive oil
2 tbsp balsamic vinegar
salt and pepper (to taste)

Combine everything except for the hazelnuts, while the edamame is still warm. Garnish with the nuts. Serves 4 starters or 2 entrées.

1 comment:

Sea said...

This looks delicious! I think I'll try it with pecans... mmmm...