Edamame Salad




When did Edamame come about?  This is in my opinion a new food.  I only started noticing edamame about eight to ten years ago when it started showing up in recipes I read, farmers markets I visited, and restaurants menus.  In that time, it has gained some popularity and quite a bit of followers.

This family never really caught on to the squeeze the pod and eat the edamame thing.  I find it interesting how many kids enjoy doing this and really like steamed edamame.  Is it because the pods usually get some salt tossed on them and they like that flavor?  Because I really think if you are going to eat something from a pod, snap peas are a lot sweeter.  Just my thoughts.

I gave edamame a try and found it to be something I could take or leave, but then we received some in our CSA box one summer I started looking for recipes and began doing more with it than just tossing it in a random salad.  Over the years, I have come to enjoy it in recipes such as Kale, Edamame, and Quinoa Salad, ChickpeasTomatoes, and Edamame, and Edamame, Cranberry & Feta Salad.  I have also come to enjoy Trader Joe’s edamame hummus and chocolate covered edamame.  Chocolate covered edamame is a great protein rich item to toss into mixture.

In fact this salad is one that I make throughout the year as Little Miss Mixture really enjoys it.  This is a salad that is requested in lunches some weeks.  Now that makes a mom happy.

When edamame is in season it is an easy food to steam and prep for the freezer for later use.  Trader Joe’s also has fresh packaged or frozen edamame from that make this recipe simple to put together in minutes.  The recipe below is adapted from Edamame with Cranberries, Feta and Basil and while I have provided measurements, I really do not measure and in fact the salad can be made with any amount of edamame you have on hand.

Edamame, Cranberry and Feta Salad

16 oz. Edamame
1/2 cup Dried cranberries
1/4 cup fresh Basil leaves, chopped
1-2Tbsp olive oil
1/2 Cup Feta crumbles
pepper to taste

Cook edamame in boiling water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry and remove from pods.
Toss edamame, cranberries, basil together.  Pour olive oil over salad, and add pepper. Gently stir in feta cheese. Serve chilled or at room temperature. Serves 4.

Simple and satisfying.




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