Go Back
+ servings
Print
Asparagus Edamame Salad in a bowl

Asparagus Edamame Salad

This asparagus edamame salad from the Love & Lemons cookbook is simple and delicious and is a fantastic vegan gluten-free lunch or dinner. 

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Tess Masters

Ingredients

salad:

  • 1 bunch asparagus, tough ends removed, chopped into 1-inch (2.5-cm) pieces (about 2 cups/500ml)
  • 2 cups frozen edamame, thawed
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped mint
  • 4 red radishes thinly sliced
  • 1/4 cup pine nuts

dressing:

  • 1 1/2  tablespoons extra-virgin olive oil
  • 1 1/2  tablespoons fresh lemon juice, plus more as needed
  • 1 clove garlic, minced
  • Celtic sea salt and freshly ground black pepper, to taste

Instructions

  1. Prepare a large pot of boiling water and a large bowl of iced water. Drop the asparagus into the boiling water, and blanch for about 45 seconds. With a slotted spoon, remove the asparagus, and immediately immerse in the ice water to stop the cooking process. Keep in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels to dry.
  2. To make the dressing, whisk together the olive oil, lemon juice, garlic, and pinches of salt and pepper in small bowl. 
  3. To assemble the salad, combine the asparagus, edamame, tarragon, mint, and radishes in a large bowl. Toss the salad with the dressing and pine nuts. Season with salt, pepper, and more lemon juice to taste.

Recipe Notes

Recipe from The Love & Lemons Cookbook by Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company.
Copyright © 2016, Jeanine Donofrio.
Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews.