Uchi Salad recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Uchi Scottsdale›Uchi Salad Recipe

Uchi Salad Recipe

Inspired by Uchi Scottsdale
Time30m
Serves4

Farm greens, edemame puree

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Ingredients

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Salad Base

Edamame Puree

Method

Salad Preparation

  1. 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

  1. 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.

  2. 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

  1. 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.

  2. 5

    Serve

    Serve the Uchi Salad immediately as a fresh and vibrant dish.

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