Pineapple and Edamame Salad


For a departure from your salad routine, try this fresh and healthy combination of chunks of sweet, juicy pineapple and nutty edamame (soybeans). We like adding fresh mint for its clean, refreshing taste, but this is optional. Moistened with a carrot and ginger-based Asian-style dressing and served atop tender heirloom lettuces, this salad has a "wow" factor that will have everyone asking for more!


1 large carrot (peeled and sliced, 1/2 cup)
1 scallion, white and pale green part only (sliced)
  1-inch piece of fresh ginger, peeled and coarsely chopped
3 tablespoons unseasoned rice vinegar
1 tablespoon tamari
1/4 cup canola oil
1 tablespoon sesame oil
  salt (to taste)
7 ounces Earthbound Farm Organic Heirloom Lettuce Leaves OR Whole Organic Heirloom Lettuces (washed and dried)
2 cups fresh pineapple
1 1/2 cups fresh shelled edamame (or frozen and thawed)
1 large carrot (peeled and julienned)
1/2 cup fresh mint leaves (cut into ribbons (chiffonade), optional)


Place the carrot, scallion, and ginger in the bowl of a food processor or blender and process until roughly chopped. Add the vinegar and tamari, and process again. With the machine running, add the canola and sesame oils in a thin, steady stream, processing until the dressing is smooth. Pass the dressing through a fine mesh sieve set over a clean container, pressing against the solids to extract all the liquid. Discard the solids. Taste and adjust seasoning with salt as needed.

Tear the lettuce into pieces and combine with the pineapple, edamame, carrots, and mint, if using, in a large bowl. Add half of the dressing and toss to coat. Add more dressing as desired. Serve immediately.


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