Edamame and Mint Salad

Edamame and mint salad

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

Cook edamame according to package instructions. Drain and toss with butter and spinach; season with salt and pepper. Let cool slightly and add mint.

4 Servings



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.

Sharing is fun!Share on FacebookShare on Google+Pin on PinterestTweet about this on TwitterEmail this to someone


  1. says

    Love edamame…never would have thought to combine it with mint and spinach though. Love the freshness.
    Enjoyed Painted Girls very much. My book group just finished The Chaperone…lots to comment on.

  2. says

    Ugh that is terrible about the bleach but I’m so glad things are starting to grow again! I made two recipes that used mint this week so maybe when I post them next week you’ll get some use out of them. :) I love how mint and butter really are the dominant flavors here. So intriguing!

  3. says

    murdered mint–oh no! i’m gonna have to be honest and tell you i don’t think i’ve ever eaten fresh mint. even as i type that, i think it must not be right, but i can’t think of an instance! my bad. :)