Edamame & Orange Salad
Here’s a low fat, high protein salad that delivers on taste and antioxidants! Try out this Asian inspired Edamame and Orange Salad for your next gathering. Featuring the crisp flavors of citrus combined with soy sauce, fresh ginger and cilantro, this will easily become a new favorite.
Ingredients:
- 1 package (10 or 12 oz.) organic frozen shelled edamame
- 2 organic navel oranges
- 1/2 cup finely diced organic red onion
- 1/4 cup minced organic red bell pepper
- 3 Tbs. organic rice vinegar
- 2 Tbs. organic canola oil
- 1 tsp. reduced-sodium soy sauce
- 1/2 tsp. grated orange zest
- 1/2 tsp. peeled and grated fresh organic ginger
- 1/4 cup fresh organic cilantro leaves
- 2 tbsp Uncle Matt’s Organic Orange Juice (or try our Ultimate Defense!)
Directions:
Bring a saucepan three-fourths full of water to a rolling boil. Add the organic edamame and cook according to the package instructions. Drain well, then set aside.
Cut a thick slice off the top and bottom of each orange to reveal the flesh. Stand the orange upright on a cutting board. Following the contour of the fruit and rotating it with each cut, slice downward to remove the peel, pith and membrane. Holding the fruit over a bowl, cut along each side of the membrane between the sections, letting each freed section drop into the bowl. Cut each orange section crosswise into 3 or 4 pieces.
In a salad bowl, combine the oranges, edamame, onion and bell pepper.
In a small bowl, whisk together the rice vinegar, canola oil, soy sauce, orange zest and ginger until blended.
Pour the dressing over the vegetables and stir gently to mix. Transfer to a serving bowl, garnish with the cilantro, if desired, and serve. Serves 4.
