Edamame, Fennel, and Mint Salad

Once upon a time, lunch meant a burrito or a plate of ravioli, or (when pregnant) both! Now when I eat a lunch like that I have to lie down, immediately. So, after a few years of denial, I’ve revamped my lunch style. Serve this Edamame, Fennel and Mint Salad with a slice of toasted sour dough for a lunch that feels luxurious and filling without requiring a nap. But don't restrict it to lunch! It makes a beautiful side for dinner and it's going to help you win your neighborhood potluck (not that it's a competition).

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Edamame, Fennel, and Mint Salad

Serves 4 as a small side 2-3 as a main. Prep time: 10 minutes. Easily doubles or triples.

Ingredients

9oz or 1.5 cups Shelled Edamame cooked according to package instructions. (9oz is the size of the Trader Joe's package in the produce section)

1 small or ½ large fennel bulb chopped (stem and greens discarded)

Juice from 1/2 lemon

4 sprigs mint (about 2 tablespoons chopped)

1 medium sized green onion (both white and green parts) chopped into small rings

2 tablespoons olive oil

3oz goat cheese (or 1 large ripe avocado for vegan)

Salt and pepper to taste

Step 1

Put your cooked edamame into a medium sized mixing bowl and set aside to cool for 5 minutes. While the edamame cools, chop fennel, green onion and mint. Once edamame are no longer hot you can add fennel, mint, and green onion to the bowl. Waiting 5 minutes keeps the mint from turning brown. Set aside.

Step 2

In a small bowl add lemon juice and olive oil and whisk to combine. Pour lemon and oil dressing over fennel, edamame, green onion, and mint. Use a spoon to mix. Add coarse salt and pepper to taste. Edamame are usually pre-salted, so add salt to preference. Crumble goat cheese over top (or sliced avocado for a vegan salad).

Edamame Fennel Salad can be made ahead of time, but goat cheese will melt into the salad. So, for the most picture perfect salad, add goat cheese right before serving. Salad will keep for 2-3 days in the fridge.

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