Green Goddess Edamame Salad & Dressing

  • Yield servings


2 tablespoons plain Greek nonfat yogurt
1 tablespoon finely chopped, shelled, raw pistachios
1 tablespoon steeped green tea, cooled to room temperature
1 tablespoon thinly sliced green onion
1 teaspoon finely chopped parsley
1 teaspoon red wine vinegar
1/2 teaspoon minced garlic
-- Salt and freshly ground black pepper
3/4 cup frozen, shelled edamame
1/2 cup celery, thinly sliced
1/4 cup thinly sliced radishes



  1. Place the plain nonfat Greek yogurt, pistachios, tea, onion, parsley, vinegar, and garlic in a small bowl. Season to taste with salt and pepper. Set aside.


  1. Defrost the edamame in the microwave according to the package directions. Let it cool to room temperature.
  2. Toss the edamame, celery, artichoke hearts, and radishes with the dressing and serve.


Recipe courtesy of Keri Glassman