Enjoy This Edamame Salad With Fresh Herbs

By Lauren Wacaser

As we move away from the brief chill of winter, spring begins to sprout her tasty greens. This light recipe is not only flavorful but visually stunning with its vibrant colors from the fresh ingredients. The crunch of the cucumber and crispness of the roasted asparagus hold up beautifully with the tangy lemon vinaigrette. Marinated artichokes, edamame, and cannellini beans make it robust enough to serve alongside any main dish.

If preparing for a large crowd, note that precooked noodles and more vinaigrette can be added to make a satisfying pasta salad.

This stunning salad is a favorite springtime side to bring to any event. It can be made the night before and will keep in the refrigerator for up to three days. It’s best enjoyed fresh with a light shaving of fresh parmesan cheese or a beautiful crumbling of feta.

Ingredients

1 package edamame, cooked (lightly salted)

5-6 asparagus, roasted to preferred doneness (I like a little bite)

1/2 English cucumber, diced

1/2 jar marinated artichokes

1 can cannellini (white beans), rinsed, drained, and patted dry

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

Juice of 1 lemon, squeezed

2 tbsp olive oil

Salt/pepper to taste

*Optional: fresh parmesan shavings or crumbled feta

Find more recipes and videos by Lauren Wacaser on the Facebook group “Let’s Eat Well.”