Some soy lovers might be surprised that their beloved bean goes by another name—edamame—which is the fresh, green, undried form, with all of its nutrients intact. Here, I’ve taken the edamame out of their furry little pods, and mixed them in with radishes, which have a fresh flavor and just a tad of heat. My friend calls radishes the sorbet of the vegetable set because of the way they brighten the palate and leave it feeling clean and happy.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the greens with the edamame, radishes, and avocado in a large bowl. Add the vinaigrette and toss to combine.
storage
Step 2
If you must store the salad, don’t add the dressing. Store the greens and veggies in an airtight container in the refrigerator for 1 day at most.
nutrition information
Step 3
(per serving)
Step 4
Calories: 160
Step 5
Total Fat: 11.2g (1.4g saturated, 6.7g monounsaturated)
Step 6
Carbohydrates: 12g
Step 7
Protein: 5g
Step 8
Fiber: 5g
Step 9
Sodium: 200mg
WHO KNEW? Soy Advice
Step 10
Some people, especially women dealing with breast cancer, have concerns about eating soy. The issue is whether compounds in soy have estrogenic effects that could encourage tumor growth. I put the question to Joel Evans, MD, founder and director of the Center for Women’s Health, where he practices integrative obstetrics and gynecology. “Soy is fine in moderation, except for women on tamoxifen,” says Evans. “I’m not talking about something small like soy sauce, but major ingredients in a dish. The reason is, soy will knock the tamoxifen drug off the tamoxifen receptor in the body. It’s not that it’s harming you directly, but it’s taking away the benefit of the tamoxifen. You’re on it for a reason; if you eat soy, you’ll lose that benefit.” Evans says that for everyone else, fermented soy is preferable, such as miso and tempeh. He suggests limiting soy to three to five 3-ounce servings per week.
