Although low in EFAs, virgin (not refined) olive oil helps protect the heart with phytosterols, which prevent cholesterol absorption. Ingredient tip: Look for shelled edamame, or green soybeans, in the frozen section of supermarkets. Prep tip: This dressing is at its peak right after it's made. Serving tip: A delicious meal on its own, you could also serve this with fish or shrimp.
Recipe Ingredient Details:
1 1/2 cups edamame (shelled)
1 tablespoon Dijon mustard
1 cup packed fresh basil leaves
1/4 cup white balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
6 cloves garlic
3/4 cup virgin olive oil
2 ripe but firm avocados
2 tablespoons fresh lime juice
1/2 cup red bell pepper (roasted, peeled, and diced, bottled is fine)
1/2 cup celery (diced)
1/2 cup red onion (diced )
2 tablespoons fresh parsley (chopped )
2 tablespoons fresh cilantro (chopped)
6 cups mixed salad greens
Blanch edamame in boiling salted water for 3-4 minutes, until tender-crunchy. Drain, refresh under cold running water, and drain thoroughly.
Combine mustard, basil, vinegar, salt, pepper, and garlic in a blender; purée thoroughly. With the motor running, slowly add olive oil.
Peel and cut avocados into roughly half-inch dice. Toss gently with lime juice in a large bowl. Add drained and cooled edamame, bell pepper, celery, onion, parsley, and cilantro. Pour about two-thirds of the dressing into bowl and toss gently.
Divide salad greens among plates. Top with a mound of edamame mixture and serve.
Recipe Additional Notes:
PER SERVING: 253 cal, 76% fat cal, 23g fat, 3g sat fat, 0mg chol, 5g protein, 11g carb, 6g fiber, 129mg sodium
Fri, 2007-08-31 16:35