green salad with edamame and beets
Recipes
Lunch
Green Salad with Edamame & Beets
This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.
Ingredients
- 2 cups mixed salad greens
- 1 cup shelled edamame, thawed
- ½ medium raw beet, peeled and shredded (about 1/2 cup)
- 2 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon extra-virgin olive oil
- ⅛ teaspoon salt
- freshly ground pepper to taste
Directions
- Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle one tablespoon of the dressing over the greens and toss gently to coat. Drizzle the remaining dressing over the entire salad.
