This chilled salad is an edamame feast! Edamame are soybeans harvested at the peak of ripening but before hardening. Full of protein, minerals and vitamins, this low-glycemic food is a must for your diabetes-free diet!
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Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| SALAD: | ||||
| 2 | large ears of corn or 2 cups frozen corn, thawed | |||
| 8 oz. | cherry tomatoes, halved (about 1 ½ cups) | |||
| 1 | cup | frozen shelled edamame, cooked | ||
| 1 | avocado, diced | |||
| ¼ | cup | red onion, diced (optional) | ||
| 1 | handful | of fresh herb of choice (mint, cilantro, basil, dill), roughly chopped | ||
| DRESSING: | ||||
| 1 | tablespoon | olive oil | ||
| 2-3 | tablespoons | fresh lemon juice (about 1 lemon) | ||
| 1 | pinch | salt (or more to taste) | ||
| 1 | clove | garlic, minced (optional) |
Instructions
- If using fresh corn, boil or steam ears of corn with water in a medium pot. Cook for 10 minutes or until tender. Drain and cool. Carefully cut kernels off the cob.
- Add all salad ingredients into a large bowl. In a small bowl, whisk together dressing ingredients and pour over salad. Lightly toss to combine.
- Chill in the refrigerator for an hour before serving.
Prep Time: 10 minutes Serving Size: 4-6 servings
