Name: Strawberry, white bean and edamame salad
Cook time: 30 min
Total time: 30 min
Ingredients: 1 1/2 Tbsp extra virgin olive oil; 2 Tbsp balsamic vinegar; 1/4 cup apple juice; 1/4 tsp salt; 1/8 tsp pepper

Ingredients

1 1/2 cup shelled edamame*
1 1/2 cup strawberries, quartered
1 15 oz (400g) can low-sodium white beans, drained and rinsed
1/2 cup red onion, chopped
2 Tbsp chopped fresh basil
1/4 cup crumbled feta cheese
6 cups baby spinach

Dressing ingredients

1 1/2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1/4 cup apple juice
1/4 tsp salt
1/8 tsp pepper

Author of this recipe

Produce for Better Health Foundation

Health professional / educator

Produce for Better Health Foundation believes that it is important to include a variety of fruits and vegetables in your diet, More Matters! We believe all forms are important, canned, dried,... Read more

A flavourful, enticing mix of fresh strawberries, white beans and edamame in a light vinaigrette, nested on baby spinach and topped with crumbled feta cheese.

Rating

Preparation

Cook edamame according to package directions, while preparing remaining ingredients. Rinse under cool water and drain. In a small bowl, whisk vinaigrette ingredients. In a medium bowl, toss all ingredients except spinach and vinaigrette. Serve on individual plates by nesting strawberry, white bean and edamame mix atop spinach. Drizzle with dressing.

Tips from the author

*Edamame are young soya beans, soft and edible. They are often sold in their pod and served as popular appetizer in Japanese cuisine. Shelled edamame beans are a healthy addition to salads.