Name: Edamame Salad
Total time: 25 min
Ingredients: 2 tablespoons rice vinegar; 1 tablespoon honey; 1 small garlic clove , minced; Salt and pepper; 3 tablespoons extra-virgin olive oil; 20 ounces frozen shelled edamame beans , thawed and patted dry; 2 ounces (2 cups) baby arugula; 1/2 cup shredded fresh basil; 1/2 cup chopped fresh mint; 2 radishes , trimmed, halved, and sliced thin; 1 shallot , halved and thinly sliced; 1/4 cup roasted sunflower seeds

Why This Recipe Works

Edamame are a great base for salads because their bright, fresh flavor and satisfying pop of texture pair perfectly with leafy greens and vegetables. However, keeping the focus on the edamame proved to be a challenge, as tart vinaigrettes or bold-flavored vegetables easily overpowered the beans' mild flavor. Baby arugula served as the perfect base thanks to its subtle peppery flavor and delicate, tender leaves. Lots of mint and basil helped to bring a light, summery flavor to the salad. Thinly sliced shallot added mild onion flavor, and just a couple of radishes added crunch and color. For the vinaigrette, we chose to use rice vinegar for its mild acidity and added a little honey for sweetness and to help emulsify the dressing. One small clove of garlic added flavor without taking over the dish. The finishing touch was a sprinkling of roasted sunflower seeds, which added nuttiness and depth to our bright salad.

Instructions

Whisk vinegar, honey, garlic, and 1 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Add edamame, arugula, basil, mint, radishes, and shallot and toss to combine. Sprinkle with sunflower seeds and season with salt and pepper to taste. Serve.