Edamame, Asparagus, Sugar Snap Pea and Cucumber Salad

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This is so satisfying and delicious that you’ll feel like you’re doing something very bad, when in fact you’re doing something very, very good.

• 1 package shelled edamame
• 1 bunch asparagus, rinsed and trimmed and cut into thirds
• 1 bunch sugar snap peas, rinsed and trimmed
• 1 cucumber peeled and cut into chunks
• 1/3 cup extra virgin olive oil
• juice of 1 lemon
• a big squeeze of local, raw honey
• a big pinch of sea salt
• a couple of grinds of white pepper

Put up a small pot of water to boil.

When it’s boiling add the sugar snaps and cook for about 3 minutes. Add the asparagus for the last 30-45 seconds (mine were very tiny and very skinny, if yours are larger, add more cooking time. Drain, cool and set aside. For the cooling, I just put some ice cubes in a bowl underneath the strainer and let some cold water run through till it fills, add more ice if needed.

Cook the edamame (I nuke ‘em) according to package directions, drain, cool and set aside.

Peel and chop the cucumber.

Combine all the veggies in a bowl with a sealing lid.

In a bowl, add the oil, lemon, honey, salt and pepper, whisk till it’s combined and pour over the vegetables. Toss gently but thoroughly, cover and refrigerate for at least 30 minutes.

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