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Asparagus Edamame Salad

Asparagus Edamame Salad

Susan Maria Leach  /  6/14/2019  /  Facebook  /  Twitter  / 

I use this salad as a side dish for marinated cubes of tofu or chicken threaded on thin bamboo skewers then cooked on my nonstick grill pan.

It is as delicious a salad as it is beautiful! Asparagus can be a bit tough, but are butter tender with a quick peel before slicing.


  • 2 cups frozen shelled edamame
  • 8 ounces asparagus, ends peeled and sliced on the diagonal into one inch pieces
  • 1 garlic clove, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon whole grain mustard
  • 1 tablespoon chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • 6 large radishes, cut into matchsticks


  • Bring two quarts of water to boil.
  • Place the shelled edamame in the pot, cover, and cook for two minutes.
  • Remove the edamame to deep bowl filled to half with ice and water.
  • Cook the asparagus for two minutes in the same water, and remove to the bowl containing the edamame.
  • When vegetables are well chilled, drain and set aside.
  • Pulse the garlic, olive oil, lemon juice, and mustard in the food processor.
  • Process until smooth; add dill, salt and pepper to taste and pulse briefly to combine.
  • Reserve a tablespoon of the dressing to brush your tofu cubes before a brief turn on the grill pan if you are making them as an accompaniment to the salad.
  • Pour the remaining dressing over the edamame, asparagus, and radishes and mix gently. Allow flavors to blend.

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