New Salad For Weight Loss Lemon Basil Vinaigrette
I know it’s officially falling but out here in Texas, it is still very much summer so I’m gonna be making the most of the summer weather and enjoying this summer corn and edamame salad with a simple and delicious basil lemon vinaigrette that is so simple and so easy this salad makes an easy potluck a side dish or even a full meal and I can not wait to share it with you.
So let’s get started before Get all sorts of healthy eating inspiration go do it right now for this recipe I’m gonna be using shelled edamame which I buy frozen at the grocery store it’s really simple to find in the frozen aisle and it’s can be eaten raw or cooked but for this recipe to make it even easier.
We’re gonna have it raw and it’s just a really easy way to add in more protein to this salad if you want to avoid edamame that’s find some really good options for replacing it would be some green peas some green beans some snap peas carrots or some diced bell peppers all right so with your frozen edamame go ahead and set that out on the counter and allow that to thaw because we want it to not be frozen for our salad we’re gonna prepare everything else.
While it thaws on the counter our next step is to cook our quinoa so in a large saucepan or deep stockpot go ahead and add in your uncooked quinoa followed by some water we’re gonna bring that to a boil and then we’re gonna reduce it to a simmer cover it with a lid and then cook it for about 20 minutes we know our quinoa is done when all of the liquid is absorbed and those quinoa seeds have opened up and look more full.
So go ahead and fluff it with a fork and then set that aside so adding in our quinoa adds in some fiber and some protein and a lot of other vitamins and minerals but if you don’t like quinoa you can always replace it with some brown rice or some cauliflower rice or even some roasted sweet potato just to have that kind of starchy addition to it our next step is to cook our corn now you could always buy corn kernels frozen at the grocery store.
If you want but I like cooking corn and during the summer it’s so fresh and so readily available and cheap in the grocery stores to go ahead and heat a large pot of water over high heat until it’s boiling then we’re gonna add in our ears of corn we’re gonna cook these for just a few minutes until the kernels of corn actually can be pierced very easily with a fork then remove them carefully from the hot water and allow them to set.
We want them to become cool enough to touch so for years I used to cut kernels of corn off of the cob standing up corn and it would just get kernels everywhere let me show you how to do this so it makes so much less of a mess just turn the cob on its side and then slice it horizontally it will not make a mess and it’s somehow life-changing I hope it changes your life as much as it changes fine it is so much easier to do this way.
You’re welcome to go ahead and do this for all the ears of corn until you have all of your kernels ready to go so we can add those into our salad when we’re ready now we’re gonna make our easy dressing which is a lemon basil vinaigrette so in a small mixing bowl go ahead and add in some freshly squeezed lemon juice followed by some red wine vinegar garlic fresh basil sea salt and black pepper and then stir together to combine.
Now add in some olive oil and then we’re gonna whisk this together until everything is fully emulsified you’ll notice that the oil and the vinegar are like a really good smooth texture rather than the kind of separated so if you taste this salad dressing right now you’ll notice that it’s a little bit tart and I do that intentionally because we’re gonna be adding this salad dressing to things that are a little bit naturally sweet like that quinoa and the edamame and the corn.
If you wanted to make this a little bit sweeter you could add some raw honey and whisk that in together as well but I would caution you because when you add it all to the entire salad it’s gonna balance out those flavors and it’s gonna be so yummy to assemble our salad in a large mixing bowl we’re gonna add in our corn kernels our thawed edamame our cooked quinoa and some thinly sliced red onion then we’re gonna drizzle with our delicious lemon basil vinaigrette.
Then just toss everything well two coats to serve you can garnish with some fresh basil for a little added texture and flavor as well this corn edamame salad is so delicious and it just has all the macros you need for just the perfect snack or a meal it even gets better when it sets in the fridge so having it as a meal prep option for during the week is also a really good idea to just toss it in the fridge and then run ever you want to grab it right out you can enjoy it cold or warmed up if you want which makes it perfect for potlucks or just talking with you for your lunch it is.