Asparagus, Edamame, and Parsley Salad

Asparagus, Edamame, and Parsley Salad
Photo: Andy Lyons
Total Time:
25 mins


  • 4 tablespoon avocado oil

  • 2 tablespoon 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 cup 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.

Nutrition Facts (per serving)

211 Calories
16g Fat
13g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 211
% Daily Value *
Total Fat 16g 21%
Saturated Fat 2g 10%
Sodium 823mg 36%
Total Carbohydrate 13g 5%
Total Sugars 4g
Protein 7g
Vitamin C 38.4mg 192%
Calcium 121.2mg 9%
Iron 3.4mg 19%
Potassium 392mg 8%
Folate, total 104.8mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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