Ingredients:
- 6 oz (1 cup) shelled edamame, thawed
- 2 oz (1/4 cup) finely diced carrot
- 2 oz (1/4 cup) finely diced yellow squash
- 2 oz (1/4 cup) finely diced red bell pepper
- 1/4 cup (loosely packed) flat leaf/Italian parsley, finely chopped (a quarter cup of chopped parsley ends up being about 10 stems of parsley leaves)
- 1/2 Tablespoon olive oil
- 1/8 teaspoon roasted minced garlic
- Freshly ground sea salt and black pepper to taste (I used 5 grinds of each)
Instructions:
- Add all of the ingredients to a medium-sized bowl.
- Mix everything together with a spoonula to distribute all of the ingredients evenly.
- Refrigerate for at least 2 hours to allow the flavors to blend. (More time in the fridge is even better.)
- Eat and enjoy. (Another easy one!)
Makes 4 (3-oz) servings.
Nutritional information per serving (approximates): 88 calories, 4 g fat, 7.5 g carbohydrate, 4 g fiber, 2 g sugar, 6 g protein.
The ratings:
Mental Cost (ingredient availability): Very low.
Financial Cost (ingredient cost): Quite low.
Emotional Cost (cooking skill level): Super low.
Time Cost (recipe preparation): Hands on time is low; total time is high (due to the 2+ hour refrigeration period).
Life Cost (clean up time/effort): Incredibly low.
Worth It? (rate from 1-5): 4.00
Miscellaneous suggestions, insights, and/or thoughts:
- This recipe is a flagrant plagiarism of a simple dish I get at Whole Foods every so often. I really enjoy the Whole Foods dish, but don’t enjoy the 20-minute drive (one way) to get it. So I thought I’d try and re-create this caviar at home, and see what happens…
- This rendition was a pretty darn close replica of the original. I think Whole Foods uses a lot more oil than what I added, but I like my “less oil” version better (from the perspectives of texture, taste, and calories).
- This dish can be eaten cold or at room temperature. I like it both ways.
- I adore how vibrant and colorful this salad looks! Visually, it brings me a lot of cheer.
- Raw parsley is a strong flavor; if you don’t like it, feel free to reduce the quantity from what I used, and/or omit it altogether.
Stef
Savory Sundays 
Looks good! I wonder what it would taste like if you blended the whole thing and ate on pitas like hummus.
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I don’t think I would like it as much that way. I like the chunky,toothy texture of this dish. But I do have a hummus recipe on file that I have considered trying… this might be the boost I need to give it a go. :)
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I could use a good recipe because I usually end up buying hummus instead of making it. But I don’t want to buy tahini for the rare times I make it. :-(
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I’m with you on that one. I found a good-tasting, healthy, inexpensive hummus in my local grocery store, so I’m a fan of purchasing it ready-made instead of putzing with the tahini and roasted red peppers and other ingredients I would only use for hummus.
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Looks yummy! And so glad that’s parsley not cilantro! ;)
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I am *so* with you there! I’m not a cilantro fan AT ALL. :-{
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Cilantro tastes like soap!
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You are the fourth person who has made that comment! I think many people have a love-it-or-hate-it reaction to cilantro…
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