- 3 cups edamame (frozen edamame that is already shelled is great for this)
- 2 meyer lemons or regular lemons
- ½ c fresh mint leaves, chopped
- 3 tbsp olive oil
- 2 tbsp rice vinegar
- Kosher salt to taste
- Pepper to taste
Cook edamame according to package instructions. drain and place in ice bath (you can pour the edamame directly onto the ice) to stop the cooking and maintain the bright color.
In a bowl, zest one lemon and squeeze the juice from the lemon. Add the olive oil, vinegar, and a few pinches of salt. Whisk this all together and add the cooled edamame to the dressing. Sprinkle on the mint leaves and gently stir them in.