Plum and Edamame Salad

Serves 6-8

For all ingredients, please consider using those that are organically grown.

1 pound bag shelled edamame (frozen organic)
6 plums or pluots of your choice, nectarines would be great as well, cut into small chunks
1 Japanese cucumber, peeled and cut into 1/4 inch pieces
2-3 tablespoons flat leaf parsley, roughly chopped
1 lemon, zest and juice
1-2 tablespoons fresh mint leaves, chiffonade
  sea salt
  freshly ground black pepper
2 tablespoons seasoned rice vinegar
1 tablespoon extra virgin olive oil
   

Prepare the edamame. Bring water to a boil in a medium size sauce pan. Add a generous tablespoon of sea salt and add the edamame. Cook for about 3-4 minutes until they are just beginning to become tender. Pour the peas into a strainer over the sink and rinse with cold water. Throw some ice cubes over the top as well. This will not only stop the cooking of the peas, but will bring them to a cooler temperature faster.

Combine the prepared plums, cucumbers, lemon zest, and lemon juice in a large bowl.

Add the cooled edamame and the prepared parsley and mint to the mixture.

Add the rice vinegar, olive oil, and season to taste with sea salt and freshly ground black pepper. At this point feel free to add more fruit, lemon, vinegar, or seasonings if you desire.

Serve over mixed baby greens or with along with a favorite entree such as poached salmon.

The salad will hold for a couple of days refrigerated, but is best consumed the day that it is made.