Sweet Pea and Edamame Salad
When I lived in San Diego about four years ago, gosh…that was a long time ago, there was this sushi bar that we would go to mostly on special occasions (like my last hurrah) and a handful of much needed ladies nights. Like all other sushi restaurants we started off with a huge bowl, sometimes two, of edamame. To me they’re like chips, that saltiness keeps you coming back for more, which all-in-all the mass amounts of salt probably wasn’t the best thing, but we had our cosmos to wash it down of course. Since then I’ve always loved edamame so when I can incorporate it into a healthy, fresh and colorful salad, I do so. The sweet creamy peas and edamame and the hearty roasted flavor and crunch from the almonds help create the perfect spring salad.
1 1/2 cups frozen baby peas
1 1/2 cups shelled edamames
1/4 cup fresh cilantro, chopped
local goat cheese feta
1/3 cup roughly chopped dry roasted almonds
1/2 lemon, juiced
1-2 tbsp extra virgin olive oil
salt and freshly cracked pepper to taste
Bring about 3 cups of a water to a boil in a medium size sauce pan. Season with kosher salt (should taste like the sea). Place the edamame in the boiling water and cook for about 2-3 minutes then blanch in ice water (this stops them from cooking). Place in a bowl.
Repeat this with the baby peas but they only should take about 1 minute to cook.
Mix the peas, edamame, and cilantro together.
In a separate bowl whisk together the lemon juice, olive oil and salt and pepper. Pour this vinaigrette over the pea and edamame mixture. Top with almonds and cheese.