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
- 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.
- 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.
- 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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