I love the bright and fresh flavors from the garden that basil and mint bring. To me, lots of fresh herbs is perhaps the best way to have a SPRINGTIME feel in a menu. (Also when the grill comes out again!) I came about this recipe while looking for something great for this time of year. I love edamame and this is a dish to serve it in beyond the typical boiled in its shell with salt version. We had this in an easter season dinner as a side to some lemon ricotta pasta, and with some bruschetta too.
AS FOR MIDDAY, the recipe also makes a very good lunch with some buttery toasted baguette slices. Lastly, another edamame recipe, if you’re wanting more, is here, “edamame popcorn” as we playfully refer to it!
BASIL & MINT EDAMAME SALAD
Serves eight
24 ounces frozen de-shelled edamame, thawed
1/2 cup mint, sliced
1/2 cup basil, sliced
2 lemons, juiced
3 tablespoons olive oil
1/2 cup parmesan cheese, grated
Salt
Pepper
Red pepper flake (optional)
Toss all ingredients together. Serve with toasted buttery bread slices.
- 24 ounces frozen de-shelled edamame, thawed
- ½ cup mint, sliced
- ½ cup basil, sliced
- 2 lemons, juiced
- 3 tablespoons olive oil
- ½ cup parmesan cheese, grated
- Salt
- Pepper
- Red pepper flake (optional)
- Toss all ingredients together.
- Serve with toasted buttery bread slices.
Adapted from Justine Snacks.
