Let’s face it you always knew veggies are good for you! But you opted for the French fries or the nachos at times. Well, this salad should make you feel good all over and let you rest easy on calories and taste too!
It’s a Tomato and Edamame salad, prepared with fresh, preferably organic ingredients, with a freshly made salad dressing.
Ingredients (Go organic!):
- Baby Tomatoes
- English Cucumbers
- Italian Parsley
- Red Onion
- Olive Oil (Extra Like-a-Virgin)
- Fresh Lemon Juice
To make salad dressing: Mash fresh garlic sprinkled with some salt to mellow the garlic flavor. Add 1 /2 teaspoon of cumin and mash the garlic-salt-cumin together. Don’t use too much cumin. Add about 2 tablespoons of Lemon Juice; try to use a fresh lemon, or Santa Cruz organic fresh lemon juice. Add 2-3 tablespoons of olive oil. The mixture should look more on the olive oil side than lemon. Adjust if needed.
Preparation of veggies: Chop up the baby tomatoes in halves. Chop up the English or pickled-cucumbers in small pieces, think 3/4″ squares. Chop up fresh Italian parsley. Do this by picking out the main parsley leaves, and combining them, then chopping them up into small pieces. Use about 1/4 parsley bunch for a 1/2-pound of tomatoes. Chop up a small part of a red onion (about 1/3 of a large onion for 1/2 pound of tomatoes). It’s just for taste so don’t over do it.
Salad: Combine tomatoes, cucumbers, parsley, and red onions. Add a little bit of olive oil, a pinch of salt, and some black pepper. Mix it in bowl; let it sit for about 10 minutes. Once ready, add the combined veggies into the bowl that has the salad dressing. Mix well. Add Edamame. I used the organic peeled frozen Edameme from Whole foods ($1.69 a bag!).
Mix all ingredients together and enjoy! You can add Avocado or Pine nuts, etc to make a change to the salad.
Preparation Time: 20 minutes, if you’re slow! ;)