Roasted Edamame Salad for One
Print recipe
| Serves | 1 |
| Prep time | 25 minutes |
| Cook time | 10 minutes |
| Total time | 35 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Salad, Side Dish |
| Misc | Child Friendly, Serve Cold |
This recipe makes 1 large cereal-bowl sized serving. I would definitely plan on doubling or tripling this recipe is you plan on serving anyone besides yourself.
Store in your refrigerator for 24 hours or less.
Ingredients
- 1 cup shelled edamame (I used frozen, non-GMO)
- 1 cup sweet corn (I used frozen, organic)
- 1/4 cup red onion (chopped)
- 2 cloves garlic (minced)
- 3 teaspoons extra virgin olive oil (divided)
- 3/4-1 teaspoons sea salt (or to taste)
- 1 cup tomatoes (diced)
- 1 tablespoon lemon juice
- 1/4 cup fresh cilantro leaves (chopped)
Directions
| Step 1 | |
| Preheat oven to 400 degrees Fahrenheit. | |
| Step 2 | |
| On a non-stick baking sheet, spread out your edamame, corn, red onion, garlic, sea salt, and 2 teaspoons of the olive oil. Spread ingredients out as thinly as you can. | |
| Step 3 | |
| Roast your vegetables at 400 degrees Fahrenheit for 10 minutes. | |
| Step 4 | |
| Transfer roasted veggies to a bowl, and place in the refrigerator until it has cooled to room temperature (about 20 minutes). | |
| Step 5 | |
| Add remaining ingredients and mix well. Don't forget about your last 1 teaspoon of olive oil. I love the flavor of uncooked olive oil, so Iike to leave 1 teaspoon of it out of the roasting process. (I know, I'm weird.) | |
| Step 6 | |
| Taste for salt. Garnish with fresh cilantro, and serve at room temperature or chilled. | |