{recipe} Springy Super Salad

This salad is so super it will give you magical powers and you will be able to see unicorns and you will start pooping rainbows!

OK not really. That is what is known as “hyperbole”. What this salad will do for you is make you feel extremely smug about how healthy you are and how many vitamins and antioxidants and such you’re getting in one little salad, and make you really popular when you bring it to a picnic, and make you happy because it’s super tasty.

As for the unicorns, I guess you could cornify this recipe. You’re on your own with the rainbow poops. If you figure out how to do it, let me know.

Springy Super Salad

serves 2-3 as a main course, 4-6 as a side

Ingredients:

• 2 teaspoons + 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 small bunch asparagus, rinsed, trimmed, and cut into 1 inch pieces
• 1 small bunch baby broccoli, rinsed, trimmed, and chopped (can substitute regular broccoli)
• 2 cups shelled edamame (soybeans), cooked, drained, and rinsed in cold water
• 2 teaspoons lemon juice
• 1 tablespoon nonfat or lowfat plain yogurt
• 2 teaspoons soy sauce
• ¼ cup parmesan cheese, shaved or grated
• Salt and pepper

Method:

• Heat 2 teaspoons of olive oil in a sauté pan over medium high heat. Add onions and ¼ teaspoon each of salt and pepper. Turn heat to low. Cook onions, stirring every few minutes, until soft, brown, and caramelized, about 45 minutes. Cool to room temperature.
• Meanwhile, prepare the vegetables. Bring 2 cups salted water to a boil in a saucepan on the stove. Add broccoli and cook for 2 minutes. Add asparagus and cook an additional 2 minutes. Drain and rinse with cold water.
• Make the dressing by combining 2 tablespoons olive oil, lemon juice, yogurt, soy sauce, and ¼ teaspoon pepper. You can do this with a whisk or fork, or put all the ingredients in a jar and shake well.
• To assemble the salad, put broccoli, asparagus, and edamame in a bowl and mix well. Add caramelized onions, parmesan, and dressing to taste (you may not need all of it).
• If you want to make this ahead, you can mix the broccoli, asparagus, edamame, and onions together, make the dressing separately, and store everything in the fridge. Before serving toss the vegetables with the parmesan and dressing.