Rate this recipe
4.2/5
(11 Votes)
Ingredients
- 3 Tb. extra-virgin olive oil
- 1 Tb. blueberry juice
- 1 Tb. agave nectar
- 1 Tb. pure maple syrup
- 1 Tb. rice vinegar
- 1 tsp. Dijon mustard
- 1 lemon, juiced
- 2 C. frozen shelled edamame
- 1 C. fresh blueberries
- 2 Tb. fresh basil, finely chopped
- 2 Tb. fresh mint, finely chopped
- 1/4 c thinly sliced shallots
- sea salt & ground black pepper to taste
Details
Adapted from veggie-kids.com
Preparation
Step 1
In small bowl, whisk together olive oil, blueberry juice, agave nectar, syrup, rice vinegar, mustard, lemon juice, salt and pepper. Set aside.
Cook edamame according to package directions; drain. Toss warm edamame with dressing and set aside for 20 minutes.
After edamame has cooled, toss edamame, blueberries, basil and mint in large bowl; season with salt and pepper.
You'll also love
- Smoked Salmon, Fennel and Goat... 4.4/5 (9 Votes)
- Calamari Steaks with Lemon Butter... 3.8/5 (72 Votes)
- Sugarcane Baked Ham with Spiced... 4.5/5 (10 Votes)
- Strawberry-Nutella Whoopie Pie 4.4/5 (10 Votes)
- Blueberry Banana Nut Bread 4.3/5 (19 Votes)
Review this recipe