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Edamame with Dill Salt and Pea Shoots

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  • Level: Easy
  • Total: 20 min (includes cooling time)
  • Active: 5 min
  • Yield: 6 to 8 appetizer servings
  • Nutrition Info
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2 teaspoons coarse salt, such as kosher, plus more for salting the water

12 ounces edamame (fresh soybeans) in the pod, either fresh or frozen

1 rounded tablespoon chopped fresh dill fronds 

6 cups fresh pea shoots 


  1. Bring 8 cups (2 quarts) of water to a boil in a large saucepan. Add a big pinch of coarse salt and then the edamame beans. Boil until the beans turn bright green, 1 minute. Drain into a colander, shaking to remove excess water.
  2. Let the beans cool for 2 minutes, and then toss with the salt and dill, tossing to coat. Add the pea shoots, toss briefly and serve immediately with a small dish alongside for collecting the shells.