Orange Edamame Salad

It’s one of my favorite times of the year – citrus season! I look forward each year when fresh oranges, grapefruits and lemons abound. This salad actually came about last year when I was pregnant with my daughter, and I constantly craved citrus fruit!. The funniest part about my citrus craving was that suddenly I was eating an entire grapefruit every day, even though I had never eaten grapefruit before in my life.

Pregnant or not, I love this Orange Edamame Salad, which can be served as a side dish, dairy, pareve or even as an entree. And as for the edamame, I highly recommend using the shelled, frozen edamame from Trader Joe’s – so easy!

My last recommendation – if you choose to grill some salmon or chicken for a salad entree, you can double the salad dressing recipe (below) and use it as a marinade! Not only will it make your prep a snap, but the it will intensify the flavor.


For a dairy salad: Add one cup crumbled goat cheese on top of salad.

For a dairy entree: Add one cup crumbed goat cheese and grilled salmon or tofu on top of salad.

For a meat entree: Add several slices of grilled chicken on top of salad.



For the salad:

2 heads of butter bibb lettuce, or bag of butter lettuce mix

1 blood orange or naval orange, peeled and sectioned

1/2 pink grapefruit, peeled and sectioned

1 avocado, diced

1 cup chopped seedless cucumber

1/2 cup plain edamame

1/2 cup chopped candied pecans or walnuts

For the dressing:

1/2 cup orange juice

1/4 cup lemon juice

3 Tbsp balsamic vinegar

1 Tbsp honey

lemon and/or orange zest

1/2 cup olive oil

salt and pepper to taste


In a small bowl, whisk together orange juice, lemon juice, balsamic vinegar, honey and citrus zest. Slowly drizzle in olive oil until the mixture comes together evenly. Add salt and pepper to taste.
In a large salad bowl, toss together salad ingredients. Add salad dressing to your taste.
Top with goat cheese, grilled salmon or grilled chicken (optional).

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