Name: Edamame and Shrimp Salad
Total time: PLACEHOLDER
Ingredients: 2 tablespoons unseasoned rice vinegar; 1 tablespoon honey; 1 small garlic clove , minced; 1 teaspoon table salt; 3 tablespoons extra-virgin olive oil; 18 ounces shelled edamame beans (3 cups); 2 ounces (2 cups) baby arugula; 1½ cups sautéed shrimp; ½ cup shredded fresh basil or parsley; ½ cup chopped fresh mint or cilantro; 2 radishes , trimmed, halved, and sliced thin; 1 shallot , halved and sliced thin; ¼ cup roasted sunflower seeds or pepitas

Why This Recipe Works

Tart vinaigrettes and bold-flavored vegetables can easily overpower the edamame’s mildness, though. So we chose to use rice vinegar for its mild acidity, incorporating a little honey for sweetness and to help emulsify the dressing. The subtle peppery flavor and delicate, tender leaves of baby arugula worked well as a flavor and texture complement, and sweet sautéed shrimp added heft. Mint and basil helped bring a light, summery flavor to the salad; thinly sliced shallot gave mild onion flavor; and just a couple radishes provided crunch and color. One small clove of garlic contributed its flavor without taking over the dish. A sprinkling of roasted sunflower seeds added nuttiness and depth to this bright salad.

Before You Begin

You can substitute frozen edamame beans that have been thawed and patted dry for the fresh edamame in this recipe. Note that this recipe uses unseasoned rice vinegar; we don't recommend using seasoned rice vinegar in its place.

Instructions

Whisk vinegar, honey, garlic, and salt together in large bowl. Whisking constantly, slowly drizzle in oil until emulsified. Add edamame, arugula, shrimp, basil, mint, radishes, and shallot and toss to combine. Sprinkle with sunflower seeds and season with salt and pepper to taste. Serve.