Edamame and Caramelized Onion Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 285
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 23
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 19
- Cholesterol
- 25
- Sodium
- 772
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.