Shrimp and Edamame Salad

Introduction

Bursting with vibrant colours, flavours, and nutrients, this Shrimp and Edamame Salad is not only a feast for the eyes but also a nutritious and satisfying meal that’s quick and easy to prepare.

Instructions:

Prepare the Shrimp: Start by heating a skillet over medium heat. Add the olive oil to the skillet, then add the shrimp in a single layer. Season the shrimp with salt and pepper to taste. Cook the shrimp for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside to cool.

Cook the Edamame: If using frozen edamame, cook according to package instructions, then rinse under cold water to cool. If using fresh edamame, shell the beans and blanch them in boiling water for 2-3 minutes, then rinse under cold water to cool. Set aside.

Prepare the Salad Greens: In a large salad bowl, combine the mixed salad greens, cherry tomatoes, sliced cucumber, and sliced red onion. Toss to combine.

Assemble the Salad: Add the cooked and cooled shrimp and edamame to the salad bowl with the greens and vegetables.

Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly with the dressing.

Garnish and Serve: If desired, garnish the salad with chopped fresh cilantro or parsley for a pop of color and flavor. Serve the shrimp and edamame salad immediately, or refrigerate until ready to serve.

You can add extra vegetables, such as bell peppers, avocado, or shredded carrots, for added flavour and nutrition. For a spicy kick, try adding a dash of hot sauce or crushed red pepper flakes to the dressing. 

Want some more salad ideas? Check out our Quinoa and Black Bean Salad