Good morning, happy Friday!
Hope ya’ll have had a good week. Has anyone tried the 20-minute Tabata Jump Rope Workout!? I did it on Workout Wednesday — hurts so good!
About this recipe… it’s almost a no-cook, cool, refreshing summer salad, of sorts, that you can make in your bikini after reading poolside. #lifeistough
I came up with this recipe as I was strolling the grocery stores aisles, making my weekly tour around Trader Joe’s (a.k.a. momentarily escaping the 105F degree sauna outside the store’s sliding doors).
I’m having a fling with fresh, raw corn this summer, so that, along with the bag of edamame I’ve been abandoning in my freezer, is where this recipe got its beginning.
Add avocado (because you
usually always should), half of a jalapeño leftover from making mango salsa, and the juice from one large lime for that summer citrus pucker.
Edamame Avocado & Corn Summer Salad
- 12 oz. shelled, frozen edamame
- 2 ears fresh, raw corn – cut from cob
- 1 large avocado – cut into 1/2 in. pieces
- 1/2 jalapeño – finely minced
- 1 large lime – juiced
- 1 1/2t olive oil
- 1/2t sea salt
- fresh black pepper
Prepare edamame according to package directions (cook in boiling water for approximately 5 minutes). Drain and rinse under cold water.
In a large bowl, combine edamame, corn, avocado and jalapeno.
Drizzle with 1 1/2 teaspoons olive oil, the juice of one large lime, sea salt and freshly ground black pepper.
Let chill for 1-2 hours in the refrigerator before serving.
Possible additions: chopped garlic, fresh cilantro, cherry tomatoes…
I served it up over cooled quinoa for a light dinner after a 2,000 yd. evening pool workout.
Dessert: a few bursting handfuls of organic blueberries.
What’s on deck for your mid-July weekend?
Favorite summer salad recipes?