Artichoke Edamame Salad

July 12, 2013

I’m having trouble cooking with the warm weather. In San Francisco it never really got above 80 for more than a day or two and even then it cooled off at night. It was not unheard of for me to make soup or roasted vegetables in the middle of July. It was one of the only benefits to living some where without a summer.artichoke edamame salad

Here in Boston I find myself craving nothing and subsequently cooking little because of the heat. I’m all about quick no-cook meals now: salads, cereal, maybe a baked potato if I’m lucky but cereal can get boring and doesn’t make for good blogging. So I made this artichoke edamame salad which required nothing more than a minute in the microwave. artichoke and edamame salad

I’ve mentioned it before here, the combo of artichoke hearts and edamame is amazing. The briny taste of the artichoke mixed with the smoothness of the edamame made my taste buds happy and kept the house cool to boot.

Makes: 2 big servings

Cook time from start to finish: 5 minutes

Artichoke Edamame Salad (vegan, gluten-free)

1 can quartered artichokes, drained

1 heaping cup frozen shelled edamame, thawed

1 rib celery, diced

1 tablespoon garlic infused olive oil

1 tablespoon citrus champagne vinegar

1 tablespoon rice wine vinegar

1 tablespoon lemon juice

Red pepper flakes, optional

1/2 teaspoon salt


1.) Drain artichoke hearts and slice into small pieces. Place in a bowl.

2.) Thaw frozen edamame in microwave for a minute then add to artichokes.

3.) Mix in celery, olive oil, vinegars, lemon juice, red pepper flakes and salt.

4.) Toss salad until everything is coated.

artichoke and edamame salad

Enjoy and Exhale!

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