I served this salad to a friend whose idea of salad comprises of shredded lettuce, tomato, cucumber, vinaigrette and on special events, avocado. Unsurprisingly, like many people, salad doesn't rate highly on his list of must have foods.
His comment on this one, "I could eat it platefuls of this!"
And not only for it's taste - for folate, vitamin A and fibre it's a winner.
Bring a pan of slightly salted water to the boil and boil the edamame for 2 minutes. rinse in cold water and remove the beans from their pods. Steam the sugar snap peas for 1 minute and the green beans for 3 - 4 minutes but make sure you retain their crunch factor. Rinse in ice cold water and drain.
Wash the rocket and coriander leaves and place in a large bowl.
Combine the oils with the other dressing ingredients. Toss ¾ of the dressing through the leaves retaining the rest for the beans and peas. Transfer the leaves to a serving bowl. Scatter the beans and peas over the top and drizzle the remaining dressing over them.
Note: Edamame beans are green soy beans, in their pods. You will find them in the freezer section of Asian grocers.
Makes 4 servings
|Prep Time:||15 mins|
|Cooking Time:||15 mins|
|Ready in:||30 mins|
|Salad, Side Dish|
|Nutritional Information - Per Serve|
|Saturated Fat||2.6 g|
|Total Carbohydrate||8.4 g|
|Total Protein||17.6 g|
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