EDAMAME SALAD with Lemon-Maple Vinaigrette

SERVES 6 to 8

My kids love edamame, and I love to watch them gobble them down because the bright green soybeans are high in protein. They don’t last long on our countertops because of this, so be sure to purchase extra at the store. I love this salad because it’s a bit more exciting than just serving steamed edamame in their pods with salt.

If you buy your edamame fresh and still in the shell, have your kiddos shell them! Mine love this job.

1 shallot, minced

1 garlic clove, minced

¼ cup extra-virgin olive oil

Juice of 1 Meyer lemon

2 tablespoons white wine vinegar

2 tablespoons maple syrup

Kosher salt, to taste

4 cups mesclun greens or spring mix (about 5 ounces)

2 large carrots, peeled and shaved into ribbons with a vegetable peeler

2 cups shelled edamame (thawed if frozen)

In a lidded jar, combine the shallot, garlic, olive oil, lemon juice, vinegar, maple syrup, and a few generous pinches of salt. Cover and shake well to combine; season to taste with additional salt. (Alternatively, whisk the ingredients together in a medium bowl.)

In a medium salad bowl, combine the mesclun, carrot ribbons, and edamame. Drizzle the dressing over and toss gently to coat. Serve right away.