Health-conscious party-goers will truly appreciate this salad of edamame and blueberries — two big-time superfoods. And with pecorino cheese and a blueberry vinaigrette in the mix, everyone else will agree it’s a pretty tasty side dish, as well.
What you’ll love most, though, is how convenient the recipe is. Only a fraction of the required time is hands-on. And the tossed ingredients will look and taste just fine even if you have to travel to the gathering.
Makes
10 servings
Total Time
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Ingredients
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, COOK:
TOSS:
Test Kitchen Approved
Test Kitchen Tips
Enhance the flavor of the fruit with blueberry syrup (stocked with jams or ice cream toppings) and juice (from the beverage aisle).
Edamame [eh-dah-MAHmeh], the Japanese word for green soybeans, are sold fresh or frozen, in pods or shelled, and raw or ready to eat. For this recipe, go with the most convenient option — you’ll still get all the incredible health benefits and nutrients.
Instructions
For the vinaigrette, whisk together oil, juice, syrup, vinegar, and Dijon; season with salt and pepper.
For the salad, cook edamame according to package directions; drain. Toss edamame, while still warm, with vinaigrette; let cool 20–30minutes.
Toss together edamame, blueberries, pecorino, shallots, basil, and mint; season with salt and pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 106
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 20mg 0%
% Daily Value*
Carbs 8g 2%
Fiber 2g 8%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
