Hearty Edamame and Asparagus Green Salad
This vibrant and flavorful salad is an easy and nutritious way to enjoy the bright flavors of spring. The edamame and asparagus are blanched to retain their crisp-tender texture, while the red onion and parsley add a touch of sharpness and freshness. The simple lemon-olive oil dressing brings all the elements together, creating a light and refreshing salad that's perfect for a quick lunch or a side dish.
The inspiration for this salad came to me one day when I was browsing through a cookbook and stumbled upon a recipe for a simple asparagus salad. I loved the idea of a light and refreshing salad that highlighted the delicate flavor of asparagus, but I wanted to add something extra to make it more substantial and flavorful. At the time, I had a bag of edamame in my freezer, and it dawned on me that the combination of edamame and asparagus would be absolutely delicious. I quickly threw together a batch of the salad, and it was an instant hit with my family and friends. It's now become a staple in my repertoire, and I love serving it as a side dish for everything from grilled salmon to roasted chicken.
Hearty Edamame and Asparagus Green Salad Hearty Edamame and Asparagus Green Salad Hearty Edamame and Asparagus Green Salad Hearty Edamame and Asparagus Green Salad
Prep time: 10 | Cook time: 5 | Serves: 2
Ingredients
  • 1 cup fresh or frozen edamame, shelled
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Bring a small pot of water to a boil.
  2. Add the edamame and cook for 3-4 minutes, or until tender.
  3. Drain the edamame and run under cold water to stop the cooking process.
  4. In a large bowl, combine the edamame, asparagus, red onion, and parsley.
  5. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  6. Pour the dressing over the salad and toss to coat.
  7. Serve immediately or chill for later.
Why It Works
  • Blanching the edamame and asparagus helps to retain their crisp-tender texture while preserving their vibrant green color.
  • The addition of red onion and parsley adds a touch of sharpness and freshness to the salad, balancing out the sweetness of the edamame and asparagus.
  • The simple lemon-olive oil dressing is light and flavorful, allowing the natural flavors of the vegetables to shine through.