Every spring, I look forward to mint. It’s one of my favorite herbs and necessary for the Vietnamese and Thai cooking that I love so much. I have such a struggle keeping my mint bed growing (weird – I know!). The bed is right next to the house and several years ago we had someone come pressure wash our siding. They used gallons upon gallons of bleach. It was horrible. It created a virtual wasteland in about a 3 foot radius from our house. The ground was left practically sterile. My mint bed was left lifeless. Slowly but surely it is picking up.
I’m always looking for ways to use my mint, so that I can keep it trimmed back and encourage spreading. When I saw this salad in the April issue of Everyday Foods, it sounded so simple. At first I thought the addition of butter was kind of weird, but it totally works. The only thing is that, you really need to serve it at room temperature, because taken straight from the fridge, the butter solidifies a bit. The flavors in this salad simply sing spring. You can find it online Edamame and Mint Salad, and I’ve also included it below.
Edamame and Mint Salad
- 1 package (10 ounces) frozen edamame
- 2 tablespoons unsalted butter
- 5 cups (5 ounces) baby spinach
- Salt and pepper
- 1/2 cup fresh mint leaves
This will be my entry for Foodie Friday at Designs by Gollum!
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.