Swap your animal protein for edamame in this cool zucchini noodle salad, topped with a honey walnut vinaigrette. It's gluten free, dairy free, and paleo. Perfect for all your summer picnics!
I do eat beef and chicken on occasion, but it's not always easy for my body to process meat. I also think it's important to give the system a break from time to time. It can require some serious effort to break down animal proteins in the body, and every-body needs a vacation! So that's why I made this edamame tossed zoodles recipe with honey walnut vinaigrette.
There is a bit of controversy around soy. I don't eat much of it myself, but I do love edamame. You have your essential omega 3s, iron, fiber, calcium, magnesium and zinc. Did you also know that soy is cholesterol free? Yup, it's a high quality, heart-healthy plant protein. Then there's the whole sustainability piece with soyfoods using less energy, water and land than its animal protein counterparts. So there's some reason to like some soy.
Like most things, you want to make sure your soy is properly sourced. Edamame, aka young soy beans, has more protein than any other bean and is also a complete protein with all nine essential amino acids. Of course the best part is that edamame tastes really good.
To make things even healthier, I created zucchini noodles, or zoodles, to toss the edamame in, and dressed it all with a fresh and nutty vinaigrette with chopped walnuts on top. This is going to be my go-to summer salad. It's great cold and the flavors get even better over time. I hope you enjoy it at an upcoming picnic!
Edamame Tossed Zoodles with Honey Walnut Vinaigrette
Serves About 4
- 1 tablespoon organic, raw honey
- 1 tablespoon of freshly squeezed orange juice ( I like using blood orange)
- 2 tablespoons sherry vinegar
- 1/4 fresh mint, diced
- 3 tablespoon walnut oil
- 2 large zucchinis
- 8 ounces of shelled edamame (frozen is easiest)
- 3 ounces of walnuts, coarsely chopped
- Place the honey in a glass bowl and microwave for 5-10 seconds so it's in liquid form. Whisk in the orange, sherry vinegar and mint. Then slowly add the oil, stirring until combined. Set the dressing aside.
- Spiralize the zucchinis (instructions here). Place the zucchini strands over a colander, salt and allow to stand for 30 minutes so the moisture can release.
- Bring a medium pot of salted water to a boil. Add the edamame and cook uncovered about 5 minutes until tender, but not soft. Drain and rinse with cold water.
- Squeeze any remaining moisture from the zucchini and pat dry. Place zoodles in a glass bowl. Add the edamame and slowly incorporate the dressing (you may not need all of it for the one salad). Toss and top with walnuts.