This summer heat has me daydreaming about really good salads, which I can pretty confidently say is a first. Happily this wild rice and edamame salad checks off all of our summer dream ingredients: tomatoes, mozzarella, edamame, and lick-the-spoon-delicious avocado-lemon-basil dressing!
Sometimes a recipe idea just comes together beautifully: the wild rice is filling, the edamame has a crisp bite, both are nutty and rich. Paired with a simple three-ingredient dressing (with no oil!) this has a place on your picnic table all summer long.
Fun fact from the frozen veggies aisle: shelled edamame are called mukimame! I love it when grocery shopping teaches me things I never knew that I never knew. (Cue Colors of the Wind, and you’re welcome.) There’s no need to steam the mukimame, just thaw and toss them in!
Half an avocado makes just the right amount of dressing for reasonable people, not too heavy to keep everything nice and crunchy. But there was just that lonely second half of avocado sitting on the counter, and I’m not capable of stopping myself at a reasonable-person amount of dressing, and I just had to make a second batch.
So let me tell you: if you secretly love too much dressing like me, you should definitely make extra and not feel even a little bit guilty. Just avocado, no oil, aaaaall the flavor – triple the recipe and pour it on everything.
- ⅔ cup wild rice
- 1 lb. shelled edamame (mukimame)
- ½ red onion, thinly sliced
- 10 oz. cherry tomatoes, halved
- 8 oz. fresh mozzarella, torn into bite-sized pieces
- ½ avocado
- ¼ cup fresh basil
- 2 T. lemon juice
- ⅓ cup water
- salt to taste
- Cook wild rice al dente according to package directions.
- Toss rice with edamame, onion, tomatoes, and mozzarella.
- Pulse all ingredients for the dressing in a food processor until smooth. Add more water if needed.
- Drizzle dressing over salad and serve. Keeps in the fridge for up to a day, can be served cold or at room temp.