1 cup edamame (green soybeans found in the frozen vegetable aisle)
5 tomatoes, seeded and chopped
1 medium, seedless cucumber, chopped
1 medium yellow bell pepper, seeded and chopped
1 medium orange bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
4 green onions, sliced
1 celery rib, thinly sliced
Handful of cilantro, chopped
12 oz. hearts of romaine lettuce, chopped or torn into small pieces
FOR THE DRESSING
½ cup red wine vinegar
2 tbsp. lime juice
2 tbsp. Worcestershire sauce
2 garlic cloves, minced or pressed
1 tsp. hot sauce, optional
½ cup extra virgin olive oil
Sea salt and freshly ground pepper
Instructions
Cook edamame according to the package instructions while preparing the rest of the vegetables. The edamame to be "al-dente," that is still a bit crunchy. Rinse in cold water to stop the cooking process, drain and set aside.
In a large bowl combine all the vegetables, except the romaine lettuce.
In a small bowl mix mix the dressing ingredient, except the olive oil . Stream in the olive oil and whisk to fully combine.
Pour the dressing over vegetables; toss to coat.
Cover and refrigerate for 4 hours to overnight.
Just before serving, add the romaine lettuce and toss to combine.
Recipe by Becky's Best Bites at https://beckysbestbites.com/summer-gazpacho-salad/