Easy Edamame & Kalamata Salad

By Dawn Hilton Williams

(Yields 4-5 servings)

Ingredients

• 3 – 12-oz bags, shelled edamame, thawed
• 3/4 cup kalamata olives, pitted and chopped
•  1⁄4 cup red onion, finely diced
• 1/4 cup fresh chopped dill, fresh
• 2 TBSP Italian flat leaf parsley, chopped (optional)

Dressing

• 1/4 cup white wine vinegar
• 1/2 small
• 3 TBSP Grapeseed or neutral oil
• 1⁄2 tsp ground black pepper
• zest of 1/2 lemon
• pinch of salt or to taste (optional)

Method

1. Rinse edamame in colder water into your strainer, drain then place in large mixing bowl
2.  In a bowl or tightly lidded jar add vinegar, oil, pepper and whisk or vigorously shake, until well combined.
3.  Add rinsed/chopped kalamatas and red onions to your edamame bowl then fold to combine
4. Add dressing to bowl, fold to combine and place in refrigerator 30 minutes prior to serving
5. Add lemon zest, fresh dill and optional flat leaf parsley and stir to combine, then enjoy

Pro facts

• Your rinsed kalamatas have a delicious briny flavor, which is why salt is optional
• 1 cup of edamame boasts 16 grams of protein, 8 grams of protein, 3 1/2 grams of iron, folate, vitamins K and C
• Lemon zest releases the natural oil of the citrus and is packed with minerals, fiber and vitamin C