Edamame Green Salad with Lime Dressing

Edamame Green Salad with edible Nasturtiums (above, Version 1 with lots of beans)

Edamame Green Salad, Version 2 with lots of carrots (pictured above)

Lime and Olive Oil dressing, pictured above

I just love edamame beans. I buy them in the frozen section of the grocery store and heat them in a pan with butter and salt. They are actually delicious just like that! They also add some ummph to a salad. In this recipe you can use any good produce that is in-season at your farmer's market or in your own garden, the latter of which I did. Here's how I did it:

Edamame Green Salad
1 cup fried edamame beans (green soy beans), salted
5 cups of fresh lettuce, try mixing different types and colors
2 carrots, grated
5 +/- yellow cherry tomatoes, whole & halved

Place washed and spinned lettuce in a nice earthy-looking bowl (for presentation). Place the beans, carrots, and tomatoes on top.

Lime & Olive Oil Dressing:
1/2 lime, squeeze out juice
1/4 cup olive oil
5 TBS soy sauce or tamari
3 TBS honey
salt & pepper to taste
Mix all ingredients vigorously with a fork in a shallow dish. Toss with salad. You will have dressing left over unless you use more lettuce.

Serves 4, as a dinner side dish