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Crunchy Edamame, Pear and Walnut Salad

By Chef Linda

This is a salad that comes together in a snap but will linger in your memory for a lot longer–I promise! Edamame beans, which are simply immature soybeans sold shelled or in pods, are found in the freezer section of most grocery stores. We love these small, green beans because of their fresh taste and tender texture, but edamame is also a valuable source of plant protein; 1 cup contains a whopping 18.5 grams–that's about the same as a Beyond Burger. And that's not all, edamame–and soy–have been linked to a reduction in certain types of cancer, lower cholesterol levels, and a decrease in bone loss.

These delicious little beans are a convenient addition to salads, soups, and stir-frys. Use them instead of chickpeas to make beautiful, emerald-colored hummus. Truth is, you may find them so delightful, you'll want to eat them plain, as a snack, with a sprinkle of salt and nothing more–they're that good. Edamame combined with the crunch of walnuts and celery, along with the gentle sweetness of pear and mandarins to create a symphony of tastes and textures in your mouth.

Crunchy Edamame, Pear and Walnut Salad

YIELDS
Serves 6

INGREDIENTS

 ¼ cup arame or wakame, soaked for 5 to 10 minutes then drained, optionalthese are sea vegetables that add color, texture, and important trace minerals

 ¼ cup vegan mayonnaise

 1 tbsp fresh lemon juice

 1 tbsp white or yellow miso

 2 tsp tamari or soy sauce

 1 tsp toasted sesame oil

 3 cups shelled edamame beans, thawed

 2 large pears, cut into very small pieces

 2 stalks celery, finely chopped

 ½ cup walnuts

 2 to 3 mandarins or oranges, peeled and segmented

 1 tbsp black or white sesame seeds

DIRECTIONS

1

In a medium bowl, mix together the mayonnaise, lemon juice, miso, tamari, and toasted sesame oil. To the same bowl, add the edamame, pears, celery, and walnuts. Toss to combine. Transfer to serving plates or platter and garnish with mandarin, arame/wakame, and sesame seeds. Leftovers are best enjoyed within 2 to 3 days when stored in a covered container and refrigerated.

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CategoryAdd Love + Stir, Fall, Gluten Free, Peanut Free, Sides, Spring, SummerTags#asian, #protein, #veganrecipes

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