Edamame and Cherry Tomatoes

Ingredients

• Shelled edamame (steamed) 3/4 cup
• Cherry tomatoes 1/2 cup
• Olive oil 1 tablespoon
• Lemon juice 1 teaspoon
• Salt 1/4 teaspoon
• Black pepper 1/8 teaspoon
• Fresh basil leaves 4 leaves

Method

1. Prepare Edamame. If using frozen shelled edamame, steam or boil them for 4-5 minutes until tender. Drain and let them cool slightly.
   Tip: Steaming preserves nutrients better than boiling.
2. Wash and Halve Cherry Tomatoes. Rinse the cherry tomatoes under cold water and gently pat dry. Cut each tomato in half using a sharp knife.
   Tip: Use a serrated knife to avoid squashing the tomatoes.
3. Mix Dressing. In a small bowl, combine olive oil, lemon juice, salt, and black pepper. Whisk gently until well blended.
   Tip: Adjust lemon juice and salt to your taste preference.
4. Combine Ingredients. In a mixing bowl, add the steamed edamame and halved cherry tomatoes. Pour the dressing over them and toss gently to coat everything evenly.
   Tip: Be gentle when tossing to keep tomatoes intact.
5. Add Fresh Herbs and Serve. Sprinkle chopped fresh basil leaves over the salad for a burst of flavor. Serve immediately or chill for 10 minutes to let flavors meld.
   Tip: Basil can be substituted with fresh parsley or mint if preferred.

Pro tips

• Use fresh lemon juice for the best flavor in the dressing.
• To save time, use pre-steamed shelled edamame available in some grocery stores.