Edamame and Shrimp Salad
Edamame is great in salads because their bright, fresh flavor and satisfying texture pair perfectly with leafy greens.
Keywords
- Main Courses
- Fish & Seafood
- Vegetables
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 small garlic clove, minced
- 1 teaspoon table salt
- 3 tablespoons extra-virgin olive oil
- 18 ounces shelled edamame beans (3 cups)
- 2 ounces (2 cups) baby arugula
- 1½ cups sautéed shrimp
- ½ cup shredded fresh basil or parsley
- ½ cup chopped fresh mint or cilantro
- 2 radishes, trimmed, halved, and sliced thin
- 1 shallot, halved and sliced thin
- ¼ cup roasted sunflower seeds or pepitas
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