The other day I hiked my first 14,000 foot mountain out here in the Colorado Mountains. I was exhausted but thrilled that I climbed the mountain especially after attempting it 2x before. The first time bad weather came in and we had to turn back and the second time my head started to throb. This time I took it slow and I achieved what I set out to do.
When I returned from my hike I was in the mood for some healthy food. So I grilled up some chicken and made an Edamame Salad along with some fresh fruit. It all tasted great, just what was needed after a day of hiking.
Then yesterday for lunch I took my Edamame Salad and sliced up the grilled chicken and put it on top. The two mixed together tasted perfect and light for an afternoon lunch or light dinner.
I’d never made an Edamame Salad before but just gathered up some ingredients at the store that I thought would go well together. I love eating Edamame with the pods or without plus they are so good for you.
Here’s how I made my salad. Of course feel free to add whatever ingredients sounds good to you. When I was gathering up my ingredients I had to keep in mind what the rest of my family would eat. They typically aren’t as adventurous as I am.
(serves 6-8 as a side dish, 4 as a main dish)
1 package frozen Edamame, shelled, and cooked (according to package)
1 cup (approximately) frozen corn, thawed or roasted and removed from the cob
1 red pepper, cut into 1/4 inch dice
2-3 scallions, sliced
6 basil leaves, sliced chiffonade style
zest from 1/2 a medium orange
juice of a medium size orange
1 teaspoon extra-virgin olive oil
1 teaspoon honey
salt and pepper to taste
Mix first 6 ingredients together. Then blend together the dressing and pour over the Edamame mixture and stir until well combined. Cover and refrigerate for at least 2 hours to let flavors meld together.
This is delicious served as a side dish or top with chicken or fish to make a nice entree salad. Cilantro would also be a nice addition to this salad but some of my family members aren’t fond of the flavor.
I love Edamame. This looks like a salad that I will try. Thanks for sharing your knowledge.
I forgot to mention. The view behind your salad picture is beautiful. Is that where you are staying?
I’m glad you like the salad. It’s ver light. The longer it has time to set for the flavors to meld together the better it tastes.
Yes this is the view from the deck of the house. Its beautiful!
Vicki, no need for you to take a photography class. While the salad looks yum, I got quite distracted by the beautiful background. Lovely photo.
Our 17 year old son LOVESSSSS edamame, as do I. This is on the menu for next week and may be I can get my husband to try it too. Thanks for posting.
Yes it definitely helps when you have the mountains in the background of any photo. Whenever I can I try to get those in. It always seems to make my dishes stand out.
I hope you enjoy this dish. I found it tastes better if given a little time for the flavors to meld.
My husband likes Edamame when we eat it straight from the pod but otherwise he’s not interested in trying it. I hope you, your husband and son enjoy this. It’s just simple, healthy ingredients!
This looks just perfect! What a lovely finish to a hike.
It was perfect. Nice, light, healthy and refreshing.