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Edamame and Blueberry Salad

By

Cuisine at Home

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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.

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