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Asparagus and Edamame Salad

Diabetic Asparagus and Edamame Salad Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

This quick and easy Asparagus and Edamame Salad, features fresh spring vegetables tossed with a simple lemon vinaigrette.

Makes 8 servings
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Ingredients

  • 1 bunch asparagus, cut into 2-inch pieces
  • 8 cups green leaf lettuce leaves, torn
  • 1 cup sliced radishes
  • 1 fennel bulb, thinly sliced
  • 1 cup frozen shelled edamame, thawed
  • 1/4 cup fresh mint leaves, torn
  • 1 hard-boiled egg, chopped
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar

Recipe Savings:

Directions

  1. Bring medium saucepan of salted water to a boil.
  2. Add asparagus and cook 1 minute or until crisp tender.
  3. Immediately plunge in ice water; drain completely.
  4. In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
  5. In small bowl, whisk together lemon juice, olive oil, salt and sugar.
  6. Drizzle desired amount over salad and toss.

Nutritional Information (Per Serving)
Calories:180
Protein:4g
Sodium: 160 mg
Cholesterol:20 mg
Fat: 16g
Saturated Fat: 2.5g
Dietary Fiber: 2g
Sugars: 1g
Carbohydrates: 6g

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