Edamame Almond Salad
A perfect solution to those after-work blues when cooking sounds like a chore. Quick, easy and a beautiful side to pair to any dish.
1 (12-ounce) package frozen edamame, thawed
1 large red bell pepper
1/3 cup sliced almonds, roasted
2 tablespoons almond oil
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
Sea salt to garnish
Squeeze the end of each edamame pod to remove beans; discard pods and place beans in a medium bowl.
Trim and seed bell pepper; slice into very thin strips, each about 1 1/2 inches long; add to beans, along with almonds.
In a small bowl, whisk together oil, vinegar and soy sauce. Pour over salad and dress gently.
Garnish with a light sprinkling of sea salt, and serve. Or, cover and refrigerate for up to 3 days.
Calories 243; Fat 16 g; Sat Fat 1.5 g; Mono Fat 8.3 g; Poly Fat 4.9 g ; Protein 13 g; Carb 14 g; Fiber 5 g; Cholesterol 0 mg; Sodium 310 mg; Calcium 190 mg; Potassium 678 mg; Vitamin E 5.3 mg*;