Edamame and Broccoli Salad

Does your tot munch on broccoli?  No, seriously…does your kid sit there and chow down on raw broccoli?  Yeah, it’s a struggle for Miss Ava, too.  What about your partner?  Your Mom?  Your long lost friend from 3rd grade?  Your cousin in Tennessee?  Are you eating broccoli?  I hope so!  In an effort to encourage the broccoli-eating at our dinner table, I recently made this tasty salad.  It’s sweet and has edamame in it and has a kick of protein too.

First of all, if you don’t eat edamame, I strongly encourage you to go buy some.  Check the freezer section at the store.  I prefer shelled edamame.  I add it to all kinds of dishes.

Edamame and Broccoli Salad

  • 1 Pound-ish Broccoli, chopped
  • 10 oz Edamame, shelled, cooked and cooled
  • 1/4 cup Red Onion, finely chopped
  • 1/3 cup Roasted Sunflower Seeds
  • 1/3 cup Dried Cranberries
  • 1/2 cup Mayo
  • 3 Tbsp Red Wine Vinegar
  • 1 Tbsp Sugar
  • Salt and Pepper to taste

Whisk together the mayo, red wine vinegar, sugar, salt and pepper.  In a larger bowl (one with a lid) add the remaining ingredients.  Pour the dressing on and stir.  Cover and refrigerate for a few hours or preferably overnight.

Mix the veggies.

 Stir in the dressing, chill and serve.

I’m happy to say that this salad disappeared quickly!  And Ava even liked it.  Okay, she didn’t ask for seconds but she did eat all that was on her plate.

This salad would be perfect paired with this BBQ Chickpea Burger.

Whitney

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Dinner, Lunch, Side Dish, Vegetarian, Veggies , , ,

2 comments


  1. love creative healthy dishes like this!

  2. Looks so colorful and delicious!! Eating raw veggies can be so fun!

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