While there are still a few tasty tomatoes at the market, you can whip up this unusual nutritious salad in no time. I did not think much of edamame until I had them at The Marina Restaurant in a vegetarian main course which was absolutely delicious. I can’t imagine how to replicate the complex combination of flavours that Chef Matt Rissling produced, but here is a simple high protein salad.
I could not find any fresh edamame pods at the local groceries and ended up buying a one pound bag of frozen shelled beans. I cooked them 4 minutes in salted boiling water with a tiny sprinkle of baking soda to enhance the green colour, removing the white scum as needed. Then, drained and shocked with cold water.
For four people, I also used four ripe tomatoes, 2 avocadoes, and about 20 leaves of fresh tarragon. First, in the plate are the sliced tomatoes, then 2 quarters of avocado, then 25% of the beans sprinkled with the chopped tarragon. At the last minute, I pour a dressing made of 2 tbsp cider vinegar, 2 tbsp balsamic, 4 tbsp olive oil, 1 tsp Maille Dijon green mustard, salt and fresh ground pepper.
When there are no good tomatoes around, replace them by a layer of red beets.