Cherry Edamame Salad with Peach Dressing
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Salad
  • 4 cups baby kale
  • 2 cups shelled edamame
  • 2 cups snap peas, rough ends snipped off
  • 1½ cups cherries, pitted and halved (2 cups whole)
  • 1 cucumber, peeled and sliced thinly
  • 4 small golden beets, peeled and sliced thinly (1/2 cup)
  • ¼ cup raw pumpkin seeds
  • 2 tablespoons chives, chopped
  • Peach Lime Dressing
  • 1½ cups peaches peeled and chopped (4 small or 2 large peaches)
  • 3 tablespoons cold-pressed olive oil
  • 1 tablespoon fresh lime juice (from ½ lime)
  • 1 tablespoon maple syrup
  • A few dashes each of sea salt and fresh cracked black pepper
  • Optional: ½ small garlic clove
  • Turn it into a meal
  • 1 lb fllet wild salmon (or 4¼ lb pieces)
  • 4-8 cobs of corn, husked
DIRECTIONS:
  1. If adding salmon preheat the oven to 400°, place the salmon skin side down and bake for 20 minutes.
  2. If serving corn on the side heat up a very large pan ⅔ full of water on the stove over high heat to boiling. Add in the corn, cook for 10-15 minutes depending on preference for doneness and remove with large kitchen tongs.
  3. Salad
  4. Add all the ingredients together in a large bowl and toss to combine.
  5. Dressing
  6. Blend all the ingredients together in a blender or magic bullet.
Recipe by Love from the Land at https://www.lovefromtheland.com/cherry-edamame-salad-peach-dressing/