Edamame and Watercress Salad with Creamy Lemon Dressing

Edamame and Watercress Salad with Creamy Lemon Dressing

  • Preparation 15 min
  • Cooking 10 min
  • Servings 2

Brimming with bright colours, this hearty salad is a real head-turner. Easy to make and even easier to slip into your bag, it tastes as delicious as it looks.

Featured in RICARDO Magazine (SPRING 2016)
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Ingredients

  • Dressing

    • 2 tbsp (30 ml) plain yogurt
    • 2 tbsp (30 ml) mayonnaise
    • 4 tsp (20 ml) lemon juice
    • 2 tsp finely grated lemon zest
    • Salt and pepper
  • Salad

    • 2 eggs, at room temperature
    • 2 cups (290 g) frozen shelled soybeans (edamame)
    • 2 cups (60 g) watercress
    • 2 Lebanese cucumbers, cut into ribbons or thinly sliced diagonally
    • 8 radishes, thinly sliced
    • 1 yellow bell pepper, seeded and cut into thin strips

Preparation

  • Dressing

  • Salad

Note from Ricardo

For a complete meal, serve with pita or a whole wheat roll.

Personal Note