What goes well with edamame?

Here are other delicious, inventive ways to use edamame in a variety of dishes. Edamame, Celery, and Fennel Salad with Candied Lemon. Kimbap (Korean Sushi Rolls) Creamy Risotto with Edamame. Sea Bass with Edamame-Rye Crust. Edamame Fried Brown Rice. Roasted Edamame Snacks. Dec 7, 2022

What is edamame salad made of?

Mix edamame, corn, peas, black beans, and red onion in a large bowl. Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture. Chill in the refrigerator at least 30 minutes before serving.

Is edamame good or bad for you?

Edamame are immature soybeans that are loaded with nutrients, including fiber, protein, magnesium, and iron. Eating edamame can benefit health in several ways, from promoting satiety to reducing heart disease risk factors.

What does edamame do for your body?

In addition to being a decent source of soy protein, edamame is rich in healthy fiber, antioxidants, and vitamin K. These plant compounds may reduce the risk of heart disease and improve the blood lipid profile, a measure of fats including cholesterol and triglycerides ( 7 ).

How long does edamame salad last in the fridge?

Storing Leftover Edamame Salad This salad can be stored in the fridge for up to 5 days , so it is perfect for making ahead and for meal prep. Make sure to keep your salad as fresh as possible by covering your bowl with plastic wrap or by using a lidded container to store it.

Are edamame a fruit or vegetable?

Edamame is a specialty soybean (Glycine max (L.) Merr.) harvested as a vegetable when the seeds are immature (R6 stage) and have expanded to fill 80 to 90 percent of the pod width.

Why can't you eat the skin of edamame?

But whatever you do, you won't want to eat edamame shells, no matter how green, vibrant, or alluring they might appear. While Epicurious notes that the shells themselves aren't toxic, they are difficult to chew and will likely be a challenge to swallow and digest .

What is the best way to eat edamame?

Steamed with Salt Enjoy your edamame simply steamed and flavored with salt for a quick snack or appetizer. Since you don't eat the pods, you get the delicious salty flavor while popping the beans out with your teeth. They are both fun and flavorful to eat!

How is edamame traditionally served?

Only the beans are edible, but edamame are traditionally served as an appetizer in the pod . Simply sprinkle the cooked pods with salt, serve hot, warm or chilled and squeeze the beans right from the pod into your mouth.

How should edamame be eaten?

If your edamame is fresh and still in their pods, either boil them in salted water or put them in a steamer and sprinkle with a little sea salt once cooked. This will normally take between 5-6 minutes, although some suggest that they should be boiled for 20 minutes. They can then be eaten either hot or cold .

What colors go well with edamame?

Edamame is a midtone, gray, lush green with an organic green undertone. It is a perfect paint color for an exterior or a restful bedroom. Pair it with plum or deep brown .

Strawberry Edamame Salad Recipe (2024)

Jump to Recipe

It’s finally spring!!! I know that I’ve been complaining a bit about wishing spring would just get here. Well it has, and I’m celebrating. The rains have stopped, the sun is out, the flowers are in bloom (check out the photo below!), my raised garden beds are built. How can I not celebrate? Last night I made the most amazing salad. Strawberry spinach salad recipes are always popular and always delicious. But I found a way to take the classic combination of spinach and strawberries to new heights. Edamame. That’s Ed-Uh-Ma-May (aka soy beans). I know that I make a lot of spinach salads, and I probably say that every one is the best spinach salad recipe, but for right now, this one is blowing them all out of the water in my book.

Speaking of best…last week Eric and I had the best day with his cousin Elise and her husband Eric (yes, there was some confusion with two Erics in the house). We made perogies for dinner, post coming soon, and had a fantastic time. But one of the best treats of the day was when Elise took me down the street to see the field of wild violets. Now doesn’t that look like spring?

That field gave me hope that the rains would end, and the freshness of this salad has me convinced that the sun is truly here. It’s bright, cheerful and full of flavor. It’s especially amazing if you have access to the tiny strawberries of spring, though we haven’t had enough sun for any here.

While edamame takes this salad from basic to fantastic, when it comes to a good spinach and strawberry salad, dressing is key. I really like creamy dressings on spinach salads, but I wanted to try and keep this dressing lower in fat and vegan. That’s where my good friend the blender comes in. By whirling my vinaigrette in the blender, I get a rich and creamy dressing without having to add mayonnaise, cream or buttermilk.

Don’t get me wrong, we don’t necessarily keep the salad vegan. You’ll notice there’s a little feta in the recipe, cause it’s “bettah with feta!”, and we even topped ours with sliced lamb. Yeah, far from vegan. But when I can, I try to make it easy to adapt my recipes to be vegan and gluten free. With this one, it’s easy!

Ingredients

1 cup frozen edamame (shelled)
20 medium to large strawberries
5-6 cups baby spinach (loosely packed)
1/4 cup crumbled feta
1/4 cup olive oil
1/4 cup red wine vinegar
1 TBS dijon mustard
2 TBS strawberry preserves (or jam)
1/2 tsp Kosher salt

Instructions

Cook edamame according to package directions. Let cool.
Hull strawberries and thinly slice.
Divide spinach between four plates. Top with edamame, sliced strawberries and feta.
Place olive oil, vinegar, mustard, strawberry preserves and salt in a blender. Blend on high until creamy. Drizzle dressing liberally over salad.

Notes

Approximate cost/serving:I got my strawberries on sale for $3 for about 40 berries. The baby spinach is really cheap at any of our bulk stores like Sam’s Club, Costco or Cash and Carry. Edamame is cheapest at an Asian grocery store. This came out to about $4 so $1 a serving. Ours cost a little bit more because I added some leftover roasted lamb to make it a full dinner.

Vegetarian/gluten free: The recipe is already gluten free and vegetarian (just dairy). You can make it vegan by skipping the feta.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 295Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 8mgSodium: 663mgCarbohydrates: 24gFiber: 8gSugar: 10gProtein: 13g

Nutrition information is an estimate only.

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.