I was supposed to bring an edamame salad to my family’s Easter celebration, but I caught the bug that is going around and didn’t have the energy to prepare food. Also, my mom had quite a spread and didn’t need any more, which is often the case at a family gathering. The day after a big holiday meal this salad tasted so light and refreshing.
If you look on Eugene Local Food’s website, they list all the foods that are available each week, and this past week we ordered some Easter Egg Radishes. It helps me to know what is actually in season here in the Northwest. The tahini sauce and lemon juice are not local, but I assume these are staples in your fridge any time of the year. Don’t worry about being exact on these ingredients, I just put an approximate for what I used today.
- juice from 2 lemons
- lemon zest from 2 lemons
- 3 Tbs. olive oil
- 1/4 cup tahini
- 1/2 tsp. salt
- 1 bunch of radishes (try the Easter egg ones if you can find them)
- 1/2 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 2 cups of cooked garbanzo or edamame beans
Mix up the first five ingredients to make the dressing and then add in the parsley and cilantro. You can chop the radishes small like I did here or leave them in larger slices if you want to show off the cool colors of the Easter Egg Radishes. Toss all the ingredients above and add about 2 cups of beans. Chill and add salt/pepper to taste. You can serve this on a bed of greens or alone. I added some sliced mozzarella cheese and fresh pepper. Enjoy…