Edamame Celery and Fennel Salad with Candied Lemon
Bright, refreshing, and bursting with unique flavors, this Edamame Celery and Fennel Salad with Candied Lemon is a celebration of crisp vegetables and zesty citrus. Perfect for a light lunch or a vibrant side dish, this salad features tender edamame paired with crunchy celery and sweet, licorice-scented fennel. The crowning touch is the candied lemon slices, which provide a stunning balance of tangy sweetness and visual appeal. Tossed in a simple, tangy lemon vinaigrette, this salad delivers a harmonious blend of textures and flavors. Quick to prepare and packed with nutritious ingredients, it’s a must-try for fans of fresh, seasonal dishes. Ideal for meal prep or entertaining, this recipe brings elegance and zing to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups edamame (shelled)
- 3 celery stalks
- 1 fennel bulb
- 2 lemon
- 0.5 cup granulated sugar
- 0.5 cup water
- 3 tablespoons olive oil
- 1.5 tablespoons white wine vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Bring a small pot of water to a boil and blanch the shelled edamame for 3 minutes until tender. Drain and rinse with cold water to stop the cooking process. Set aside.
Wash and thinly slice the celery stalks on a diagonal. Trim the fennel bulb, removing the tough outer layers, and slice it thinly using a mandoline or sharp knife. Set the prepared celery and fennel aside.
To make the candied lemon, thinly slice one of the lemons crosswise into paper-thin rounds, removing seeds as you go. In a small saucepan, combine 1/2 cup of water and 1/2 cup of granulated sugar. Heat over medium until the sugar dissolves and the mixture begins to simmer.
Add the lemon slices to the saucepan and simmer for 10 minutes until they are translucent and softened. Using tongs or a slotted spoon, transfer the candied lemon slices to a plate lined with parchment paper and let cool completely.
Juice the second lemon into a small mixing bowl. Add the olive oil, white wine vinegar, salt, and black pepper. Whisk together to create the dressing.
In a large salad bowl, combine the blanched edamame, sliced celery, and fennel. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
Top the salad with the cooled candied lemon slices. If desired, garnish with freshly chopped parsley for added color and flavor.
Serve immediately or refrigerate for up to an hour before serving for the flavors to meld.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 123.1 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3214 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
