edamame salad: fighting shades of gray

It’s been raining a lot around here lately, giving pause to the characteristic blue skies and sunny days of South Florida.  Instead, I have been burrowing down waiting for the exotic Tropical Storm #16 (unlike their cousins, the hurricanes, it seems tropical storms are not worthy of names, just numbers).  Needless to say, it’s a bit glum and gray around here, which is a problem because gray doesn’t suit me.

I have a hard time with shades of gray.  I’m a black and white gal.  Sure, I strive for constant self-improvement, hope to see the gray, but, my default switch seems to delete it altogether.

I hate my gray hairs.  Increasingly growing.  (Dani starting middle school: two new ones, Jonathan’s eye accident: four, okay, six, but I plucked two out).

So even though I am a couple full moons from turning forty, I tend to rebel with the zest of an anti-oligarchic teenager when it comes to gray.  Especially when it takes over with the weather.

I wear my neon blue camisole.

Glossy, bright lipstick.

And put on the loudest, jingliest earrings I can find (it’s not that hard for me, really).

It seems this rebellion extends beyond my wardrobe and into my kitchen as well.

Bright foods abound.

Smoky bright chicken mole ignites the darkened room.

Tomatoes stuffed with basil pesto line up at the table like small bombs of red fury.

A clear bowl brimming with Greek salad promises sun is around the corner and offers a kaleidoscope of color therapy for dreary, rain-soaked eyes.

And then there’s my new favorite:

Edamame salad.  A protein packer I must admit I was late to come by.  While hip folk ordered it up at their Japanese haunts, sucking the beans from their pods while reveling in their amazing nutritional value (such a high amount of protein in each one of these suckers, they’d rave), I looked on skeptically and rather uninterested and popped another shumai in (lots of spicy mustard please).  I totally missed the edamame boat.

But edamames came back to me in a very different and unusual form:  the form of a (gasp) diet book.  In preparation for my upcoming trip to Spain [jumping up and down now] I decided to peruse a diet book to see if I could loose the couple…few…several pounds I would be sure to regain (and then some) after I was done consuming all the Jabugo ham, paella, and wine possible.

Most recipes sounded bland and predictable, but the one for edamame salad stuck out, not only as colorful, but as tasty as well.

Definitely one to brighten the palate, rain or shine.

Edamame Salad

(from The South Beach Diet Cookbook)

16 ounces frozen shelled edamame (green soybeans)
¼ cup seasoned rice vinegar
1 tablespoon vegetable oil
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup radishes, thinly sliced
1 cup loosely packed chopped fresh cilantro

Toss the edamame, vinegar, oil, salt, pepper, radishes and cilantro together in a large bowl. Serve chilled or at room temperature.

Serves 4

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edamame salad: fighting shades of gray

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