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Sweet Summer Corn & Edamame Salad

It’s finally here! And after the winter we had, the last thing you want to do is spend hours in the kitchen! Enjoy a few meal prep tips I use to keep my clients’ week organized and healthy meals at their fingertips.

 

[box]hello-summerSweet Summer Corn & Edamame Salad with Basil-Yogurt Dressing

Ingredients:

  • 4 ears of corn (husks removed), or 1 ½ cups sweet corn
  • 1½ cups frozen edamame
  • 1 large red bell pepper, small dice
  • ½ small red onion, finely diced
  • 2-3 scallions, thinly sliced
  • Yogurt Basil Dressing
  • ¼ cup Greek Yogurt (I like Fage)
  • Juice of 1/2 lime (more to taste)
  • 1 T organic honey
  • 1 small clove garlic, minced
  • Pinch kosher salt
  • Freshly ground black pepper to taste
  • 1 T olive oil
  • About ¼ cup sliced fresh basil (more if desired)

Method:

Grill corn ears until lightly roasted. Cool and slice corn off the cob. Alternatively, you can use plain corn (frozen and thawed) or toast kernels in the oven at 400° for about 20 min until golden brown).

Mix edamame beans, bell pepper, red onion, scallions and corn in a large bowl.

In a small bowl (or mini food processor), whisk dressing ingredients and adjust seasoning to taste.

If serving immediately – Start with a few tablespoons of dressing and toss well to coat. Add more if needed.

Storing – Keep salad in the refrigerator undressed in an airtight container (preferably glassware) up to 4 days. Portion and dress as needed.
Chef’s Tip: Soak ½ red onion in a small bowl of ice water for 5 min, drain and then dice. This will eliminate the ‘sting’ of red onion that can overpower the delicate flavors of salads.[/box]