RECIPES

Salad Recipes

Edamame-Summer-Salad

Edamame Buddha Bowl

  • 2 cups fresh spinach
  • 1/2 cup Seapoint Farms Shelled Edamame
  • ¼ cup roasted spiced chickpeas
  • 3 oz. pan-seared extra firm tofu, cubed
  • 1/2 bell pepper, thinly sliced
  • ½ avocado
  • ¼ tsp chia seeds
  • Optional Dressing : juice ½  lemon juice

Heat two small saute pans and drizzle with EVOO. In one pan, sear tofu cubes until golden and crispy; season with salt to taste. In second pan, saute pepper slices until tender. Once cooked, turn off heat and allow to cool for 2-3 minutes before stirring in balsamic vinegar. 

To assemble, add spinach to a large bowl, add Seapoint Farms Shelled Edamame, roasted spiced chickpeas, seared tofu, balsamic peppers, avocado and chia seeds. Drizzle  with some fresh lemon juice and ENJOY!

Edamame Summer Salad

  • 12 oz. bag of Seapoint Farms Shelled Edamame
  • 3 Tablespoons seasoned rice wine vinegar
  • 2 Tablespoons light soy sauce
  • 1 teaspoon canola oil
  • 1 teaspoon sesame oil
  • ¼ teaspoon red-pepper flakes
  • 4 scallions, minced diagonally
  • 1 med cucumber, peeled, halved, seeded, and chopped
  • 1 med red bell pepper, chopped
  • Lettuce leaves (optional)

In a large pot over high heat, bring 6 cups of salted water to a boil. Add the edamame, and cook for 5 minutes, or until tender. Drain well. Meanwhile, in a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, and red-pepper flakes. Add the drained soybeans, scallions, cucumber, and bell pepper. Toss to coat. Serve on a bed of lettuce. ENJOY!