Asparagus, Frisee, Edamame, and Parsley Salad

MAKES: 4 SERVINGS
START TO FINISH: 25 MINS

 

 

 

 

 


Ingredients

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


Directions
  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.