Ingredients: 2 tablespoons lime juice
2 tablespoons olive oil
1 1/2-cup corn kernels (cut from 2 ears of corn)
1 large avocado, seeded and diced
2 cups frozen edamame
1 cup cherry tomatoes, quartered
Salt and pepper, to taste
2 tablespoons olive oil
1 1/2-cup corn kernels (cut from 2 ears of corn)
1 large avocado, seeded and diced
2 cups frozen edamame
1 cup cherry tomatoes, quartered
Salt and pepper, to taste
Directions: Dressing
In a small bowl or liquid measuring cup, slowly whisk together the olive oil and lime juice until the dressing is smooth and emulsified. Season with salt and pepper to taste.
In a small bowl or liquid measuring cup, slowly whisk together the olive oil and lime juice until the dressing is smooth and emulsified. Season with salt and pepper to taste.
Salad
Bring a pot of water to a rolling boil. Before you add the edamame, prepare an ice bath next to the stove to blanch the edamame and corn after you cook it (this stops the cooking process to prevent overcooked vegetables). Add edamame to the boiling water and let cook for about 3 minutes, or as directed on the package. Add corn to the edamame mixture for the last thirty seconds of cooking. Blanch in ice water and transfer to a large bowl.
Toss with cherry tomatoes and dressing until combined. Add avocado cubes and serve over greens, if desired.
Summer Salads: Tomato, Corn & Edamame Salad
Serves: 8
Prep Time: 25 minutes
Cook Time: n/a
Nutrition Score per serving:
Per Serving: 151 Calories; 10g. Fat; 1g. Saturated Fat; 4g. Fiber; 11g. Carbohydrates; 6g. Protein; 68mg. Calcium; 9mg. Sodium.
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