I had never heard of fresh Edemame until last week, when I saw them mentioned on Riverford’s Website. I had only ever had the frozen variety, which I love, so I was keen to give them a go and I am pleased to say that they are great. It is so nice to be using fresh, seasonal veg, rather than something from the freezer. I decided to make up a salad in honour of them.
I came up with a Super Green Salad. You are free to play around with the ingredients, as long as they are green. I think asparagus or peas would be a nice addition, when in season, but you could even try adding green apple. I wanted a really zingy, fresh dressing so I turned to Thai flavours for inspiration, with not only fresh lime, but fresh lime leaves as well, to really add zest.
It makes a fabulous lunch on its own, or since my theme this week, is making a little good meat go further, you could add a couple of slices of rare, thinly sliced steak and make it into a Thai Steak Salad. Either way, with all its super healthy ingredients, I think it will leave you feeling good about yourself.
Super Green Salad with Thai Dressing
Add the ingredients in the quantities the at you like.
Cucumber, finely diced
Cooked edamame (the frozen ones are cooked already and only have to be defrosted)
Ripe avocado, finely diced
Spring onion, finely chopped
Freshly chopped mint
Freshly chopped coriander
Fresh lime leaves, very finely chopped (large Salisbury’s or Thai Supermarket)
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
Small piece fresh ginger, finely grated
Add all your salad ingredients together in a large bowl. Mix up the dressing ingredients in a separate small bowl, stirring well to ensure that the sugar is dissolved. Dress the salad. Check seasoning. You may need a little salt or more dressing. Serve immediately.