Edamame and Caramelized Onion Salad

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Caramelized Onions:
  • 2 tablespoons butter
  • 1 small onion, diced
  • Kosher salt and freshly cracked black pepper
  • Dressing:
  • 10 ounces Greek yogurt, drained
  • 3 tablespoons finely chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons minced shallot
  • 1 teaspoon agave nectar
  • Kosher salt and freshly cracked black pepper
  • Salad:
  • 1 pound shelled and frozen edamame, thawed
  • 1 cup snow peas, cleaned and finely julienned
  • 2 cups cherry tomatoes, quartered
  • Kosher salt and freshly cracked black pepper
Directions

For the caramelized onions: In a medium pot, add the butter and set over medium-high heat. Add the onions and sprinkle with salt, stirring once to coat, and reduce the heat to medium-low. Allow to slowly caramelize, until dark golden brown and the edges are crisped, 12 to 15 minutes, stirring only a few times during the process. Season and remove from the heat. Set aside.

For the dressing: Mix the yogurt with the cilantro, lime juice, shallots and agave nectar. Season with salt and pepper. Refrigerate until ready for use.

For the salad: Combine the edamame, snow peas and tomatoes in a large mixing bowl. Add the dressing and the caramelized onions and toss thoroughly coat. Season with salt and pepper.

To serve, spoon the salad into a serving dish.


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