BASIL & MINT EDAMAME SALAD
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2022/04/04/basil-mint-edamame-salad/
3.5.3251