This Edamame Salad is an easy way to make a crunchy, satisfying salad that is so nutritious! Edamame are packed with protein, making this salad quite filling on it’s own. It also pairs really nicely with Oven Roasted Chicken Breast, combining earthy rustic flavors.
Keys to Success with Edamame, Beet and Brie Salad
Edamame must be cooked to be safe to eat because they contain compounds that create digestive issues if raw. Frozen edamame beans are a great option because they don’t take long to cook and turn out a nice vibrant green since they’re frozen at peak freshness. Sometimes you can find pre-cooked edamame in the fresh section, but they usually are a little grayish or less vibrant, so I opt for the frozen option.
Raw beets are a little tough to slice. Be sure to hone your knife so it cuts well.
Listen to music or your favorite podcast to pass the time while chopping! There is a lot of chopping for this recipe, but the process goes quickly and enjoyably with a little background music.
Time Tips for Edamame, Beet and Brie Salad
Prep earlier in the day if you don’t have time to do a lot of chopping right before meal time.
Prep for two days instead of one! If you’re already chopping, you might as well chop up enough for lunch or dinner the next day. If the veggies are fresh, they’ll stay good in the fridge for 2-3 days. But do not add the dressing until right before eating as that will also make the greens soggy.
Adjustments for Kids
Instead of tossing the salad together on the kid’s plate, keep each ingredient separate. Separate seems to make it a lot safer for kids to explore and you may be surprised to see many of the veggies go first! If your kids haven’t had edamame or beets yet, getting them to try one bite is a win. If they like brie, you can smear a little brie on top of the beets or edamame to make it more enticing. Or pair it with hummus or ranch dressing if they like either of those. I personally love raw beets with hummus!
It may take a few tries to get them to like the new veggies and that’s ok. By offering it on their plate and allowing them to exposing new flavors slowly (meaning low quantities) but often, they will start to get used to the new flavor and may even start to love it! Remember for some foods it can take an average of 16 tries before a kid (and even some adults) will start to like the flavor. For more tips check out this article on 10 Strategies to Encourage Picky Eaters.
2 medium radish, fresh (green are picture, but red work well too)
1 medium bell pepper, fresh (yellow or orange make a good contrast)
1 large heirloom tomato, fresh (pink and orange are pictured)
1/4c roasted almonds, roughly chopped
1/2cbrie
Instructions
Wash and dry the vegetables
Wash the buttercrunch lettuce if not prewashed. Use a salad spinner to dry, then set on a clean kitchen towel and carefully pat dry any leftover water.
Wash the remaining veggies and set on another clean towel to dry.
Cook the edamame
Edamame must be cooked to be safe to eat. Cook the frozen edamame beans cook according to package. I prefer to bring a pot of water to a boil. Add a 1 tsp of salt, then add frozen edamame pods and boil, usually about 5-8 minutes until tender, but still a vibrant green. Once cooked, drain and immediately put in ice water to stop the cooking process and retain the color of the edamame beans.
Prep remaining vegetables
Use a peeler to peel the beets and remove the top and bottoms. Cut into 1/4 slices, then set slices down to cut again into 1/4 strips.
Cut the radish in half, then slice into thin half circles. Cut the peppers into big chunks and the tomatoes into wedges.
Roughly chop the almonds and brie. The brie doesn't crumble easy, it maybe a little difficult to get it into chunks, but the creaminess in the salad is worth it.
Assemble the salad
Once the lettuce is thoroughly dried, layer it on the bottom of the of a salad bowl and top with the edamame, beets, peppers, tomatoes and radishes. Sprinkle on the brie chunks and almonds. You're welcome to toss the salad before serving.
Prep Time:15 minutes
Category:Salad
Cuisine:Healthy American
Variations
Crumbled Feta is also a great option for this salad as it gives it a nice salty flavor. The bell pepper, tomato and radish can also be swapped out for what you have on hand. Carrots, cucumber and quick pickled onion all make great substitutions or additions!
Let us know how it turned out and if you tried any variations in the comments!
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