Tamari-Lemon Edamame Salad
The edamame in this salad packs a punch with its protein and fiber, and the cilantro and lemon add a refreshing summer flair.
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Cooking tools:
- Pepper mill
- Steamer basket
- Pot
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups edamame (thawed and steamed if using frozen)
- 4 cups mixed greens (spinach, arugula, mizuna)
- 1 cup loosely packed cilantro, stems removed, minced
- 1 large ripe avocado, cut into bite-size pieces
- 3-4 large carrots, peeled and cut into thin strips
- 1/4 cup lemon juice, fresh
- 1/2 cup extra virgin olive oil
- 2 tbsp low-sodium organic tamari
- 1 tbsp rice vinegar
- 2 tsp grainy Dijon mustard
- 1 small scallion, white and light green parts only, minced
- Freshly ground pepper, to taste
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