Edamame Lemon Salad

This salad is very green. I love bean salads in the summer, and I was feeling summery this week. It uses edamame beans (frozen, not fresh), which are great for you. The dressing is simple, but accents the edamame well. I decided to throw in some spice for the tofu.

You could actually serve this without the lettuce – salads composed entirely of beans are very popular. My mom makes a really good one with black beans and scallions and a host of spices and things… I know there’s cilantro 🙂 I should ask for the recipe.

It turns out that this weekend will not be that great, weatherwise, so it’s lucky that Bobby’s going to come next weekend instead! We were planning to visit Sunnyvale Art Institute’s campus (I’m thinking of cooking classes) and I want to see it in the sun. Roommate P just left his job and is also thinking of taking classes there. I think it would be exciting. They have a variety of classes, and though it’s expensive, I think I’d benefit from some of them. The Asian cooking class sounds especially interesting. This bean salad is slightly Asian – edamame, rice vinegar, sesame oil… Try it out!

Edamame Lemon Salad (serves 3-4 as a side)

zest of 1/2 lemon
juice of 1/2 lemon
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 garlic clove, crushed and minced
1 teaspoon sugar
salt and pepper, to taste
6 ounces tofu, chopped in cubes
1-2 teaspoons sesame oil, for sauteing
dash of paprika
1 cup edamame beans (I used frozen; boil for 3 minutes, then drain)
2 scallions, sliced
1/2 head of lettuce, chopped

1. Soak the lemon zest in hot water for 2-3 minutes. Drain and mix with the lemon juice, vinegar, oil, garlic, sugar, salt and pepper.
2. Saute the tofu in the sesame oil for 2 minutes over medium heat with a dash of paprika.
3. Mix together the edamame, scallions, and lettuce. Mix in the dressing. Top with the sauteed tofu and serve.

6 Replies to “Edamame Lemon Salad”

  1. the salad looks gorgeous, but the tofu had my heart miss a beat, it’s so beautifully golden.

  2. Hurray for the return of summer salads. How did we survive winter?

    Love edamame.

  3. These recipes are terrific. You cannot be naturally thin eating 3 or more meals each and every day, hungry or not. The foods are yummy, well cooked and perfect for someone that really does not want to spend hours cooking and eating.
    At some point we must make a decision-is it all about the food or is it about life and fun and delicious. I love the idea of eating only when sitting, using ramekins for snacks and salad plates for the main course. Great read!!

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