Monday, June 27, 2011

Edamame and Steak Salad

Nate found this recipe for Edamame Salad with Crisp Steak Bits while flipping through the June 2011 issue of Cooking Light (of course he did--it says "steak" so he was drawn to it!). We had been meaning to make it for a few weeks, and finally did so early last week.

The recipe was super easy, quite and delicious. The salad was really refreshing and great one a warm, summer night.

For our first night eating it, we stuck with the recipe exactly as it's stated. The recipe says to cut the steak into "small pieces," and I would recommend doing as we did--cut them into really small bits, so you can get a taste with each bite.

We had it for leftovers a few nights later, and it was still really good--I was a bit worried it would get a little soggy, but it was just fine. We added half a chopped avocado to it when we had it for leftovers.


  1. Where did you buy your edamame? Whenever I look, all I can find are the shelled ones.

    Alysha @ShesontheRun

  2. Alysha: You mean you only find the still-in-the-shell variety? For this recipe, I used shelled (out of the shell), frozen edamame. I got this bag at Outpost. I used to buy it at Sentry. Hope that helps!