Soups & Salads

Edamame and Asparagus Salad

Edamame or immature soya beans which was typical to east Asian cuisines is now relished
world over for flavour, texture, beauty and protein value (a key supplement for vegans).

The delicate spears of Asparagus are not only low in calorie and high in fibre, they pack in
some great look and feel-in-the-mouth characteristics as well. An awesome side dish which
can be sautéed or served up in a myriad of ways.

Now imagine when these two great elements come together! Just a slight drizzle of
vinaigrette dressing with a hint of mustard and the saltiness of the feta cheese leaves you
wanting simply more of these greens!

Indeed a simple, minimalistic, gorgeous n delicious salad, and yet packed with so much
power…what an awesome way to kick-start your week!!!

Read More…

Course Salad
Servings 4
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Salad

(1cup=200ml, 1 tbsp=15ml)

1 cup Mixed Greens
1 cup Asparagus spears
½ cup Edamame beans
¼ cup Thinly sliced onion
3 – 4 tbsp Feta cheese crumbled

Ingredients the Salad Dressing

(1cup=200ml, 1 tbsp=15ml)

1/2 cup Extra virgin olive oil
3 – 4 tbsp Vinegar
1 tsp Dijon mustard
1 tbsp Honey.
2 cloves Garlic smashed
Salt to taste
Pepper to taste

Instructions for the Salad

1. Wash and dry the salad leaves. Chill in the refrigerator for ½ hour.
2. Peel the asparagus stems. Blanch it for a few minutes in hot water. Remove and put in ice-cold water.
3. Boil the Edamame beans and immerse in chilled water for a few minutes. Drain.
4. Thinly slice the onions and rinse with cold water. Drain.
5. Mix all the ingredients for salad. Just before serving, add dressing and serve.

Instructions for the Dressing

1. Mix all ingredients for the dressing. Chill in the refrigerator. Use as required.

1. Add only the amount of dressing you require. This makes about ½ cup of dressing.
2. This dressing can be stored for a few days in the fridge.

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