Print

Edamame Summer Salad with Radishes

  • Author: Eatingbirdfood.com
  • Prep Time: 2 hours 30 mins
  • Total Time: 2 hours 30 mins
  • Yield: 8 1x

Description

Inspired by Food and Wine’s Summer Vegetable “Ceviche”


Scale

Ingredients

  • 1 cup cooked and shelled edamame
  • 1 1/2 cups fresh, raw corn kernels (from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 3/4 cup Dandy Radish Ministicks
  • 1/2 cup red onion, diced
  • 1 avocado, cubed
  • 1/2 large orange bell pepper, chopped into small pieces
  • 1 pint cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

Dressing:

  • 1 lime, zested and juiced
  • 1/4 cup extra-virgin olive oil
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced (or 1 teaspoon chopped shallots)
  • Sea salt and ground pepper

Instructions

  1. In a large bowl, whisk together the lime juice and zest with the olive oil, jalapeño and shallot; season the dressing with sea salt and pepper.
  2. Gently fold all remaining ingredients except the cilantro (edamame, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the salad for at least 2 hours. Fold in the chopped cilantro just before serving. The salad can be refrigerated for up to 8-10 hours to marinate before serving.

YOUR INFORMATION WILL *NEVER* BE SHARED OR SOLD TO A 3RD PARTY
Get healthy recipes delivered to your inbox... it's FREE!
Subscribe by filling out your name and email:
YOUR INFORMATION WILL *NEVER* BE SHARED OR SOLD TO A 3RD PARTY
Sign up for a FREE 3 Day Clean Eating Meal Plan + Shopping List!
Subscribe by filling out your name and email:
YOUR INFORMATION WILL *NEVER* BE SHARED OR SOLD TO A 3RD PARTY
Sign up for a FREE 3 Day Clean Eating Meal Plan + Shopping List!
Subscribe by filling out your name and email: