It's what's for dinner - Edamame & Herb Salad

Time really does fly by. When I was little, I remember hearing grownups say how fast time passes as you get older, buuuut I never actually thought that one day I would be a grownup (I still don't believe it). Like it or not, grown up I have become, and now I am the one complaining about where the year has gone, why the leaves are already turning because I swear I was just imbibing in a wee too much bubbles on NYE and wondering why I haven't written more posts here for you all.

My solution - a quick recipe every week of something that I actually made for dinner.* Not something I slaved away at or even a meal that took a lot of planning. It will be a dish or a cocktail (let's be real here, I work in retail...cocktails ARE a necessity) that is quick, easy and most of all delicious. This week, my new go to protein packed edamame and herb salad!

*Don't worry, there will still be longer posts too - epoisses sauce anyone?

Edamame & Herb Salad

For a heartier salad, add crumbled feta, shavings of Fiore Sardo (or any harder sheeps' milk cheese like aged Manchego), toasted hazelnuts or the protein of your choice. 

Serves 1, as a main salad (or 2 as a first course or light side)

 

1 cup baby arugula leaves

1/2 cup parsley leaves, removed from stem

1/4 cup mint leaves, roughly torn

1/4 cup fennel fronds, roughly torn

1/2 cup fennel bulb, thinly shaved

3/4 cup shelled edamame 

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

salt & pepper, to taste

 

In a medium serving bowl, combine all ingredients except lemon juice, olive oil, salt and pepper. Set aside.

In a small bowl, whisk together remaining ingredients and add to reserved salad mix. Toss lightly so everything is coated. 

 

Eat this salad with anything or on its own - I enjoyed it with roasted pork tenderloin and a zippy chimichurri sauce!

Eat this salad with anything or on its own - I enjoyed it with roasted pork tenderloin and a zippy chimichurri sauce!