Edamame and carambola salad



This recipe is an adaptation of  Jenny Chandler’s.




200g green soya beans (I use frozen)

3 tbsp white wine vinegar (I use Belazu)

5 tbsp extra virgin olive oil

2 tbsp finely diced  salad onions (or shallot)

salt and pepper

2 carambola sliced

100g blueberries (I am still searching for a good Caribbean equivalent)

100g rocket (arugula)

1/2 tbsp chopped chives

5 sprigs dill, roughly chopped

10 mint leaves finely chopped


freshly picked carambola



Bring some water to the boil and toss in the soya beans for about 3 mins. Drain and rinse in cold water to stop them continuing to cook.

In a serving bowl, make a vinaigrette from the vinegar, oil, salad onions and salt and pepper. Tip in the beans which should still be slightly warm.

Once the beans have cooled, toss all the rest of the ingredients in with them and mix thoroughly.


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