When I find something that works, I tend to stick to it. I have been making this edamame and hearts of palm salad for years now. I’m not even sure where I first got the recipe or idea (I tried searching), but whatever it once was has most definitely evolved in my kitchen.
The edamame and hearts of palm flavors and textures, (crunchy edamame and soft, but firm hearts of palm), go so well together. Unlike lettuce-based salads, this dish is satisfying and filling with its high levels of protein and fiber, while still being healthy.
Unfortunately, I haven’t quite perfected the photographing of food….or maybe it’s more that my food presentation skills are lacking, but either way this finished product doesn’t look nearly as good as it tastes.
Apart from the two key ingredients, anything goes. I usually add a shaved cheese like asiago or parmesan and sunflower seeds (or nuts), then finish it off with a dressing like homemade pesto or balsamic and olive oil. I am practically addicted to hot sauce, so that usually ends up drizzled on top as well. This simple, cold dish takes less than 10 minutes to make using either precooked or frozen edamame. I always make sure to undercook the edamame by a minute or two for extra al dente crunch.
Hope everyone had a great week! I’m looking forward to not one, but two game nights with friends this weekend and trying out a new restaurant/bar in our neighborhood.
Do you have any simple food staples that you swear by?