Uchi Salad Recipe
Recipe information
Make Uchi Salad in just 30m. Farm greens, edemame puree
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Ingredients
Salad Base
Edamame Puree
Salad Preparation
1. Prepare the Salad Base
In a large bowl, combine the mixed farm greens, halved cherry tomatoes, sliced cucumber, and thinly sliced radishes.
Edamame Puree Preparation
2. Cook the Edamame
In a small pot, bring water to a boil. Add the frozen edamame and cook for about 5 minutes until tender. Drain and set aside.
3. Blend the Edamame Puree
In a food processor, combine the cooked edamame, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy. If the mixture is too thick, add a splash of water to reach desired consistency.
Assembly
4. Assemble the Salad
Spoon the edamame puree over the salad base and gently toss to combine. Adjust seasoning with salt and pepper to taste.
5. Serve
Serve the Uchi Salad immediately as a fresh and vibrant dish.
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