Summer Gazpacho Salad
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
FOR THE SALAD
  • 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
  1. 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.
  2. In a large bowl combine all the vegetables, except the romaine lettuce.
  3. In a small bowl mix mix the dressing ingredient, except the olive oil . Stream in the olive oil and whisk to fully combine.
  4. Pour the dressing over vegetables; toss to coat.
  5. Cover and refrigerate for 4 hours to overnight.
  6. Just before serving, add the romaine lettuce and toss to combine.
Recipe by Becky's Best Bites at https://beckysbestbites.com/summer-gazpacho-salad/