This salad reminds me of summer with the fresh cucumber and lemon.
You can spiralize your cucumbers, or just thinly slice them. Be sure to remove the seeds first. I like to use the little salad cucumbers because they are crunchier.
Make sure your edamame is cooked and chilled. Make this salad the night before you want to eat it.
Also note: Soy products are only for vegans who only eat plant based, for those following FMD
Cucumber Edamame Salad
Makes 4 standard servings
4 English cucumbers, spiralized or very thinly sliced
2 cups frozen shelled edamame, thawed
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1/2 a cucumber
1/3 cup lemon juice
Dash tamari (optional)
2 tsp ginger paste or grated ginger
zest of 1 lemon
1/2 tsp fresh garlic
1 tsp red pepper flakes (optional)
Spiralize or very thinly slice your cucumbers, soaking up any excess liquid with a paper towel, just until they are not so wet. Toss together cucumbers, edamame, red bell pepper and jalapeno in a large bowl. Set aside.
Put all the vinaigrette ingredients in a blender and process until smooth. Taste and adjust the seasonings. Pour dressing into the cucumber mixture and toss well.
Cover and refrigerate for at least 2 hours. Serve within 24 hours for best flavor.
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