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Edamame Shiso Salad With Vinaigrette

Edamame Shiso Salad With Vinaigrette
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WebMD Recipe from

Bright, fresh, and a snap to make, this salad is a perfect starter dish. If you keep a bag of frozen edamame in your freezer you can put this dish together anytime the mood strikes. We love this floral, tangy, crisp vinaigrette on chilled greens, fava beans, peas, asparagus, or salad greens. We think you’ll find it’s a keeper to add to your culinary repertoire.

  • 3 cups
    edamame, cooked, shelled
  • 1 tablespoon
    yuzu or other citrus juice
  • shiso leaves, sliced into chiffonade
  • 2 tablespoons
    extra-virgin olive oil
  • 1 tablespoon
    rice vinegar
  • 1 tablespoon
    maple syrup
  • zest of lemon
    freshly ground black pepper
    kosher salt
  1. Place edamame in your prettiest ceramic bowl that will hold them with plenty of room to spare.
  2. In a blender, mix yuzu juice, half the shiso, the olive oil, vinegar, and maple syrup. Gently mix vinaigrette into the edamame. Add salt and pepper liberally and add remaining  shiso. Sprinkle lemon zest on top.
Nutritional Information

Makes: 5 servings
  • Calories287
  • Carbohydrates20 g
    • Dietary fiber6.5 g
  • Cholesterol0 mg
  • Fat15.9 g
    • Saturated fat2.0 g
  • Sodium55 mg
  • Protein19.9 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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