Asparagus, Edamame, And Parsley Salad Recipe

Recipe By Slurrp

This asparagus, edamame, and parsley salad is a refreshing and nutritious dish that is perfect for spring or summer. The crisp asparagus is blanched to retain its vibrant green color and then combined with tender edamame beans and fresh parsley. The salad is dressed with a tangy lemon vinaigrette that adds a burst of flavor. It can be served as a side dish or a light lunch, and is a great way to incorporate more vegetables into your diet.

4.9
28 Rating -
Rate
Vegdiet
25minstotal
25minsPrep
25m.total
25m.Prep
Asparagus, Edamame, And Parsley Salad
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Ingredients for Asparagus, Edamame, And Parsley Salad Recipe

  • 1/4 bunch Asparagus, Trimmed
  • 1/4 cup Edamame Beans, Shelled
  • 0.06 cup Fresh Parsley, Chopped
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste

Directions: Asparagus, Edamame, And Parsley Salad Recipe

Cooking Directions

  • STEP 1.Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking process.
  • STEP 2.In a large bowl, combine the blanched asparagus, edamame beans, and chopped parsley.
  • STEP 3.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
  • STEP 4.Pour the vinaigrette over the salad and toss to coat evenly.
  • STEP 5.Serve the salad chilled or at room temperature. It can be stored in the refrigerator for up to 2 days.
  • STEP 6.Garnish with additional parsley leaves before serving, if desired.

Cooking Tips

  • To blanch the asparagus, make sure to have a bowl of ice water ready to immediately cool them down after boiling.
  • You can add other vegetables like cherry tomatoes or cucumber to the salad for extra freshness and crunch.
  • For a heartier meal, you can add grilled chicken or shrimp to the salad.

Storage and Serving

  • Store the salad in an airtight container in the refrigerator for up to 2 days.
  • Serve the salad chilled or at room temperature.
  • This salad is a great side dish for grilled meats or fish, or can be enjoyed on its own as a light lunch.
Nutrition
value
204
calories per serving
5 g Fat13 g Protein26 g Carbs11 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    13g
  • Carbs
    26g
  • Fiber
    11g

MacroNutrients

  • Carbs
    26g
  • Protein
    13g
  • Fiber
    11g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    295mg
  • Iron
    12mg
  • Vitamin A
    3960mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    328mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    87mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    169mg
  • Manganese
    2mg
  • Phosphorus
    277mg
  • Selenium
    19mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp