Edamame and Caramelized Onion Salad

Edamame and Caramelized Onion Salad
Edamame and Caramelized Onion Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Caramelized Onions:

  • 2

    tablespoons butter

  • 1

    small onion, diced

  • Kosher salt and freshly cracked black pepper

  • Dressing:

  • 10

    ounces Greek yogurt, drained

  • 3

    tablespoons finely chopped fresh cilantro

  • 1

    tablespoon lime juice

  • 2

    teaspoons minced shallot

  • 1

    teaspoon agave nectar

  • Kosher salt and freshly cracked black pepper

  • Salad:

  • 1

    pound shelled and frozen edamame, thawed

  • 1

    cup snow peas, cleaned and finely julienned

  • 2

    cups cherry tomatoes, quartered

  • Kosher salt and freshly cracked black pepper

Directions

For the caramelized onions: In a medium pot, add the butter and set over medium-high heat. Add the onions and sprinkle with salt, stirring once to coat, and reduce the heat to medium-low. Allow to slowly caramelize, until dark golden brown and the edges are crisped, 12 to 15 minutes, stirring only a few times during the process. Season and remove from the heat. Set aside. For the dressing: Mix the yogurt with the cilantro, lime juice, shallots and agave nectar. Season with salt and pepper. Refrigerate until ready for use. For the salad: Combine the edamame, snow peas and tomatoes in a large mixing bowl. Add the dressing and the caramelized onions and toss thoroughly coat. Season with salt and pepper. To serve, spoon the salad into a serving dish.

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