Wednesday, April 16, 2014

Edamame and Corn Fruit Salad with Coconut Shrimp

Summer is on its way and that means more fresh fruit and greens. This edamame salad is a delicious no-cook dish that will soon be apart of your regular menu rotation. It is quick to prepare and perfect for a quick dinner or as a side dish for a BBQ or party. I served it over mixed greens and topped it with crunchy coconut shrimp and a cilantro avocado dressing for an entrée salad. It was the perfect sweet and savory mix!

 Edamame is another name for soybeans. The health benefits of soybeans can be quite controversial depending on who you talk to. I include organic soybeans and products in my diet as a plant source of protein. Many are concerned about GMO soybeans and products. If this is a concern for you, select organic varieties, which have not been modified. Soy has been apart of many Asian cultures for centuries and has been related to having a lower risk of heart disease. Soybeans are a complete protein (meaning they contain all of the essential amino acids) and are high in fiber and vitamins and minerals (such as iron, potassium, manganese). They can be found in your local grocery store in the freezer, either shelled or unshelled. I buy both varieties depending on what I plan on doing with them. If you buy edamame in the shell they are delicious steamed and you can eat them out of the pod. If you buy them shelled they are easy to use in salads, casseroles, soups and beyond.

Edamame Fruit Salad
Makes 8 servings

2 cups frozen edamame, thawed
1 cup frozen corn, thawed
1 red pepper, diced
½ cup red onion, diced
1 cup fresh pineapple, diced
1 mango, diced
2 Tbsp lime juice
2 tsp olive oil
Salt and pepper, to taste

Mix all ingredients and chill for at least 20 minutes.


Crispy Coconut Shrimp

Serves 4

1 pound frozen large and raw shrimp, thawed
1 egg
½ cup unsweetened coconut flakes
2 Tbsp canola oil

1. Heat oil in a large frying pan over medium heat. Oil is ready when you sprinkle small amount of water in the pan and it sizzles.

2. Dip each shrimp into egg and in coconut. Cook for 2-3 minutes per side, until golden brown.

Cilantro Avocado Dressing

½ cup fresh cilantro leaves
Meat of 1 avocado
2 Tbsp lime juice
¼ cup apple cider vinegar
1 tsp honey
3 cloves fresh garlic
Pepper, to taste

Place all ingredients in a blender and blend until well combined.

To assemble the salad place 1.5 cups of mixed salad greens on a plate, top with ¾ cup edamame salad, 4-5 coconut shrimp, and drizzle 2 Tbsp of salad dressing on top. Serve immediately.

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