Edamame Arugula and Radish Salad
A bright, herb-flecked salad with creamy edamame and crunchy sunflower seeds.
Why This Recipe Works
This vibrant salad relies on the contrast between creamy edamame and peppery arugula. It comes together in minutes, using fresh herbs and a sharp shallot dressing to elevate simple staples into a refreshing meal.
Instructions
Whisk the vinegar, honey, garlic, and salt together in a large bowl until the honey and salt are fully dissolved.
Slowly whisk in the oil in a steady stream until the dressing is emulsified and slightly thickened.
Add the edamame, arugula, basil, mint, radishes, and shallot to the bowl and toss gently until the greens are evenly coated.
Sprinkle with the sunflower seeds and season with additional salt and pepper to taste.
Serve immediately while the arugula is still crisp and the herbs are fragrant.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
