Name: Potato and edamame beans salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 450g new potatoes; 150g edamame beans; 50g sugar snap peas; 1 handful baby spinach; 2 Tbsp mixed pumpkin& sunflower seeds; For the dressing:; 2 Tbsp olive oil; 1 small lemon, juiced; 1 tsp apple cider vinegar; 2 Tbsp. chopped mint leaves; 1 clove of garlic, minced; ½ tsp grated ginger ( or ginger purée); Salt& pepper; 1 tsp honey or date syrup ( optional)

Potato and edamame beans salad

29 May 2024

by Wholeness

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This potato and edamame beans salad has sugar snap peas and spinach too so it’s a super healthy dish, perfect for summer meals. You can serve it as a vegan salad for lunch or as a side dish with grilled/barbecued meat and fish. You can take it with you to picnics or serve it as part of buffet at a garden party. Try to use organic potatoes!

Ingredients

450g new potatoes
150g edamame beans
50g sugar snap peas
1 handful baby spinach
2 Tbsp mixed pumpkin& sunflower seeds
For the dressing:
2 Tbsp olive oil
1 small lemon, juiced
1 tsp apple cider vinegar
2 Tbsp. chopped mint leaves
1 clove of garlic, minced
½ tsp grated ginger ( or ginger purée)
Salt& pepper
1 tsp honey or date syrup ( optional)

Instructions

Scrub the potatoes to remove dirt and soil. Cut them into bite-sized pieces.
Put these in a pan of cold water, bring to the boil and cook for approx.. 12-15 minutes until the potatoes are tender.
Meanwhile cut the sugar snap peas into thin slices.
Add the beans to potatoes for the last 5 minutes of the cooking, then add the sugar snap peas and spinach for the last minutes.
Drain the potatoes and vegetables and put them in a serving bowl.
Mix the dressing and pour over the salad.
Add the pumpkin and sunflower seeds, then toss gently and taste. Adjust the seasoning, if needed.
Serve warm or cold.