Fast, good and nutritious
- freshly ground pepper
- 3 tbsp extra-virgin olive oil
- 1/2 c fresh or frozen edamame blanched
- 1/2 c drained canned chickpeas rinsed
- 1 zucchini, quartered lengthwise and cut crosswise i
- 1/2 small, red onion halved and thinly sliced
- 2 or 3 romaine leaves cut into thin strips
- 1 oz (1/4 c) parmesan cheese, broken into small chunks
- 1 tbsp chopped fresh basil, plus sprigs for garnish
- 4 1/2 tsp fresh lemon juice
- 1/8 tsp red-pepper flakes
- 3/4 tsp coarse salt
- Carbohydrate 0.823118749210355 g
- Cholesterol 0 mg
- Fat 1.75956916666667 g
- Fiber 0.0446687505903664 g
- Protein 0.0726922916318967 g
- Saturated Fat 0.243574583333333 g
- Serving Size 1 1 Serving (15g)
- Sodium 291.007687034813 mg
- Sugar 0.778449998619989 g
- Trans Fat 0.0490349999999997 g
- Calories 18 calories
Step-by-step
- Combine lima beans, chickpeas, zucchini, onion romaine, Parmesan, and chopped basil.
- Add lemon juice, oil, red-pepper flakes, salt and pepper and toss to combine.
- Garnish with basil sprigs.
When thirty minutes is all you have to prepare a raw vegetable dish, moisture control dictates success. Zucchini holds a high water content. Left unchecked, salt draws that moisture out and pools it at the base of the bowl within minutes. To maintain structural integrity, quarter the zucchini lengthwise and slice it crosswise into compact pieces immediately before dressing.
Many cooks ruin fresh salads by dumping cold ingredients straight from the refrigerator into the mixing bowl. Cold fat coats the tongue and mutes bright flavors. Bring the extra-virgin olive oil and lemon juice to room temperature. Whisk the acid and oil thoroughly before pouring them over the legumes. Raw red onion requires a rigorous slicing technique; keep the strips razor thin so they distribute evenly without overpowering the tender edamame and chickpeas.
Parmesan cheese provides a savory anchor against the sharp citrus juice. Break the cheese into ragged chunks rather than grating it finely. Ragged pieces create pockets of concentrated umami. If you must store leftovers, consume them within twenty-four hours before the romaine ribbons wilt completely.
