Edamame, Corn & Tomato Salad

Upon returning from my yoga adventure, I was ready to start my Purification Program and start  detoxing. I am now on the 18th day of my 21-day cleanse feeling energetic, lighter and certainly slimmer!  If you want to re-energize and never feel tired again, have a glowing complexion and shed some extra pounds I highly recommend this cleansing  program. You can read here about the program and contact Dr. Lou Granirer to get started! Along with the supplements the diet I kept on the cleanse is primarily vegetarian. I included raw food and fresh vegetable juices and smoothies daily. I’ve made this salad a few times while on this cleanse and it’s a light fresh salad you can have all spring and summer long. Enjoy!

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 bag (1 pound) shelled edamame (soybeans), thawed

1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)

2 large ripe plum tomatoes, diced or cherry tomatoes, 12 halved

Avocado, 1 large, pitted, peeled and cubed

Fresh lime juice 2 tablespoons

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

Romaine lettuce 8 dark outer leaves

Fresh Cilantro (fresh coriander), 2 tablespoons chopped

or 1/4 cup minced fresh chives or basil

1) Cook the corn and edamame

Bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and the edamame and cook for 3 minutes. Using a slotted spoon, transfer to the bowl of ice water. Drain corn and edamame, place in a large bowl and add the tomatoes and avocado.

2) Assemble the salad

In a small bowl, whisk together lime juice, 1 tsp salt, and a 1/8 teaspoon pepper. Slowly whisk in the oil. Pour dressing over the salad and gently toss to combine. Arrange lettuce leaves on a serving platter and spoon the salad onto leaves. Garnish with the cilantro or basil and serve.

Tagged as: corn tomato salad, edamame, healthy recipes, helathy living