Edamame and Shrimp Salad

Name: Edamame and Shrimp Salad
Yield: Serves 4
Ingredients: 2 tablespoons, unseasoned rice vinegar; 1 tablespoon, honey; 1 , small garlic clove, minced; 1 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 18 ounces shelled, edamame beans (3 cups); 2 ounces (2 cups), baby arugula; 1½ cups sautéed, shrimp; ½ cup shredded fresh basil or, parsley; ½ cup chopped fresh mint or, cilantro; 2 , radishes, trimmed, halved, and sliced thin; 1 , shallot, halved and sliced thin; ¼ cup roasted, sunflower seeds or pepitas

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A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

Tart vinaigrettes and bold-flavored vegetables can easily overpower the edamame’s mildness, though. So we chose to use rice vinegar for its mild acidity, incorporating a little honey for sweetness and to help emulsify the dressing. The subt...

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