This recipe was one that I posted a while back in my previous food and recipe blog. At that time, I was on a week and a half of cleansing and was strictly eating clean food. Usually, my cleansing weeks are challenging because there will be days where I’m about to chew on my arm because I am so hungry! Luckily, my new principle in life prevails and saves me from injuring myself.
When I made this salad, the fridge was low on stock because I was almost at the end of my cleansing. Since my previous blog was about putting 2 main ingredients together, I grabbed the radishes and a bag of frozen edamame hoping that lunch would turn out well for a grumpy, half-starved woman.
Lunch turned out great… and it went fast… 5 minutes kind of fast. Am I embarrassed that I ate like a hog? Nope.
Radish & Edamame Salad
Yields 1 serving.
1 cup of frozen edamame beans, shell removed
3 red radishes, trimmed and sliced
2 – 3 tbsp of scallions, chopped
Cooking spray OR ½ tsp of light cooking oil
Rock salt
Salad Dressing
1 tsp of extra virgin olive oil
½ – 1 tsp of lemon juice
½ clove of garlic, minced
Salt
Pepper
Whisk the olive oil, lemon juice, garlic until emulsified. Add salt and pepper to taste.
Heat the oil in a skillet on high. Add the edamame beans and toss until lightly browned on the skins (about 1 minute). Remove from heat and transfer to a small bowl. Sprinkle rock salt over the warm beans to taste.
Add the radishes and half the scallions to the beans. Toss with dressing. Sprinkle the remaining scallions onto the salad. Serve with a cup of fresh vegetable soup such as cauliflower or asparagus.
