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Asparagus, Frisee, Edamame, and Parsley Salad

  • Makes: 4 servings
  • Start to Finish: 25 mins


  • 4 tablespoons avocado oil
  • 2 tablespoons sweet rice wine (mirin)
  • 1 tablespoon rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 1 pound fresh asparagus spears, trimmed
  • 6 cups torn frisee lettuce
  • 1 cup frozen shelled edamame (sweet soybeans), thawed
  • 1 cup coarsely snipped fresh parsley


  1. For dressing, in a small bowl stir together 1 tablespoon of the avocado oil, the rice wine, rice vinegar, soy sauce, salt, and garlic. Set aside.
  2. In a large skillet heat the remaining 3 tablespoons avocado oil over medium-high heat. Add asparagus; cook for 3 to 4 minutes or until asparagus starts to brown and is crisp-tender, tossing occasionally.
  3. Transfer asparagus to a large bowl. Add frisee, edamame, and parsley. Drizzle with dressing; toss gently.

From the Test Kitchen

Icon: high fiber, energy boosting, vegetarian

Nutrition Facts (Asparagus, Frisee, Edamame, and Parsley Salad)

  • Per serving:
  • 211 kcal ,
  • 16 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 0 mg chol. ,
  • 823 mg sodium ,
  • 13 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 7 g pro.

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