Edamame, Corn And Tomato Salad
This vibrant and refreshing salad is a delightful mixture of sweet corn, nutty edamame, juicy cherry tomatoes, creamy avocado, and zesty lime dressing. Each bite offers a burst of flavors and textures that come together beautifully on a bed of crisp romaine lettuce leaves. Perfect for a light lunch or as a colorful side dish, this salad is quick and easy to make, providing a healthy and satisfying option for any occasion.
— Constant Cookbook
Ingredients
- Kernels from 2 ears of corn, or 3/4 cup frozen corn kernels
- 1 1/2 cups frozen shelled edamame
- 12 cherry tomatoes, halved
- 1 large avocado, pitted, peeled and cubed
- 2 Tbs. fresh lime juice
- 1 tsp. salt
- 1/8 tsp. freshly ground pepper
- 1 Tbs. canola oil
- 8 dark outer romaine lettuce leaves
- 2 Tbs. chopped fresh cilantro
Instructions
- <b>Cook the corn and edamame</b>
- Bring a saucepan of water to a boil over high heat. Have ready a bowl of ice water. Add the corn and the edamame to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl, and add the tomatoes and avocado.
- <b>Assemble the salad</b>
- In a small bowl, whisk together the lime juice, salt and pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently stir to combine. Arrange the lettuce leaves on a platter and spoon the salad onto the leaves. Garnish with the cilantro and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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