I made this recipe for the first time last night, and it is delicious! It is more of a side dish, but lovely all the same. It is from the Williams-Sonoma "Food Made Fast - Vegetarian" cookbook, and this really is a quick recipe. I used diced roma tomatoes instead of cherry, and the avocado was hard but worked in this situation. I've altered the recipe to my tastes...
Edamame, Corn & Tomato Salad
- Fresh corn kernels, 2 ears, or frozen corn kernels, 3/4 C.
- Frozen shelled edamame, 1 1/2 C.
- Roma tomatoes (4), diced or cherry tomatoes (12), halved
- Avocado (1), cubed
- Fresh lemon (or lime) juice, 2 Tbsp.
- Sea salt and pepper, to taste
- Olive oil, 1 Tbsp.
- Fresh cilantro, handful, chopped
1. Cook the corn and edamame: Bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and the edamame and cook for 3 minutes. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl and add the tomatoes and avocado.
2. Assemble the salad: In a small bowl, whisk together the lemon (lime) juice, 1 tsp. sea salt and 1/8 tsp. pepper (or as much as you'd like). Slowly whisk in the oil, then add the cilantro. Pour the dressing over the salad and gently toss to combine.
**Note Bene: When I searched in Google Images for a photo of this salad (which is shown above), for some reason this image was also displayed (I initially thought it was a bowling ball, but now I think it's a beet):
This salad was absolutely delicious, I LOVED IT!!!! The rest of the food you had at the party was amazing, too! Thanks!
ReplyDelete