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Edamame and Caramelized Onion Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon the salad into a serving dish.