Those little green beans in the picture? Yeah, they are edamame!! This summer salad is one of my hubby’s oft requested dishes and I think I know why!! 😉 If a salad could be manly, this one is!! Immature soybeans that haven’t had a chance to harden, edamame is packed with protein, iron, and calcium. Available in most grocery stores in the frozen section, you can easily purchase already shelled/cooked edamame for this quick and tasty salad. (We usually buy ours from Trader Joe’s and I was afraid my husband was going to empty the store’s stock last time he got some – yeah he loves this salad!)
A second favorite ingredient for this salad is English cucumbers. Basically those are the long thin-skinned ones that come in the plastic wrap from the grocery store (or maybe from your garden if it is a bit ahead of mine 😉 ). Their texture is a bit different from their more watery counterparts, and (big plus) you don’t need to peel their thinner and beautiful skin! More nutrients, more flavor…
The more flavorful your tomatoes, the better your salad will be. Since my garden tomato plants are
a little bit months away from production, I usually go for the vine-ripened ones at the store, campari usually being the tomato of choice.
The dressing on this salad is light and done right. Simple and beautiful. Please use fresh squeezed lemon. Such a different taste compared to the lemon-in-a-bottle types. I was purposely a little modest with the salt measurement. Depending on your palate, start with this amount and then add a little more to get to where it suits you perfectly. And don’t worry, it’s ok to slurp the extra dressing off your plate – just check to make sure no one is watching when you reach to drink the last drops from the serving bowl! 😉
Can’t wait for you to try this! Be sure and leave comments when you make it so I can hear what you think!!
Favorite Edamame Summer Salad
- 2 C. Diced fresh tomatoes
- 2 C. Diced English Cucumber
- 2 C. Edamame (I purchase shelled/frozen that has been pre-cooked)
- 1/3 C. Chopped Green onions (or about 4)
- 2 Garlic Cloves Minced
- 2 T. Freshly Squeezed Lemon Juice
- 2 T. Olive Oil
- 1 tsp. Himalayan Salt (or Sea Salt)
Bring Edamame to room temperature (assuming you are using the frozen pre-cooked variety like I do!). You can do this either by placing the bag in hot water for a few minutes, or by microwaving it for about a minute.
Add all your fresh ingredients together. Pour lemon, oil, and salt over and mix well. Taste test for saltiness and add a dash of freshly ground black pepper or cayenne pepper if you like! Sometimes I sub the Himalayan salt for seasoned salt, but then you would need to increase the amount a little since the salt content is lower. Either way, salt to taste and then enjoy immediately or let it marinate for a few moments for an even more amazing flavor blend!!