This addictive lunchtime not-tuna salad is made from shelled edamame beans, our legume crush of the week. Edamame are immature soybeans, which make them a complete protein (18+ grams per cup!). You can buy them frozen and shelled, so all they need is a quick thaw in some boiling water or a zap in the microwave (check your package instructions!) and they’re ready to go.
This plant-based stand-in for tuna salad smashes those beans with mayo, herbs, and pickle juice. We also add furikake, a Japanese seasoning made of seaweed and sesame seeds, to amp up the oceanic flavor and add more crunch. We buy ours at Trader Joe’s, but if you can’t hunt any down, crumbled up seaweed snacks, which come in a variety of flavors, can swap in.
Edamame of the Sea Salad
Yield: 4 servings
Ingredients:
- 12 ounces shelled frozen edamame
- 1 shallot, finely chopped
- 1 celery stalk, finely chopped
- 6 tablespoons mayonnaise
- ¼ cup chopped herbs (like dill, parsley, or cilantro), plus more for garnish
- 2 tablespoons pickle brine
- 2 tablespoons furikake seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce (optional)
- Kosher salt and black pepper, to taste
- Toast or crackers, for serving
Procedure:
- Prepare your frozen edamame according to package instructions. Drain off any excess liquid once they’re defrosted.
- In a bowl, mix shallot, celery, mayonnaise, herbs, pickle brine, furikake seasoning, mustard, and hot sauce. Add edamame and mash with a fork to combine. Season to taste with salt and pepper. Serve on toast or crackers and garnish with herbs.
Notes and Substitutions:
- Since most pickle brines are salty and the furikake also contains sodium, wait until the end and season to taste with more salt, if needed.
- If you can’t find furikake, you can use a combo of sesame seeds and crumbled nori sheets.
