Edamame Salad With Herb Vinaigrette

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  16-20
Prep Time:  15 minutes
Cook Time:  3 minutes
Total Time:  18 minutes





  • 6 c of edamame
  • 4 c of corn kernels, fresh is best, but frozen is fine (just defrost)
  • 2 c of medium diced peppers – we use 1 red and 1 orange
  • 1 c chopped scallions
  • ½ c chopped parsley
  • 3 T fresh dill (or 1 tsp dried)

Summer Herb Dressing

  • ½ c apple cider vinegar
  • ½ c fresh basil
  • 2 T fresh or 1 t dried dill
  • 3 T fresh parsley
  • 2 T of sweetener of choice-maple syrup, date paste-if desired, you can omit to have no added sugars
  • Pinch sea salt (or to taste), about ½ t
  • Freshly ground pepper or to taste
  • Water to thin if desired (we didn’t)



  1. Mix dressing ingredients together in a blender, taste to season.
  2. Blanch edamame in boil water until they turn bright green and soften slightly.   Drain.
  3. If using frozen corn, defrost.  Toss remaining ingredients into a bowl and added as much dressing as you feel you need.
  4. Season to taste and serve as a salad topper or as a side dish.  This would also be great on top of a baked sweet potato!  In the picture below, I show it with my home-grown sprouts, Red Cabbage Slaw, and Buckwheat Tabbouleh.

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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