butter lettuce salad with edamame, cranberries, and pepitas

Happy June, a day late. So far, June has consisted of alabaster relief, crushed red pepper, and Rachmaninoff; however, June is a time to notice the parting of clouds, think about dads, and clean off dusty bikes.

Slip some tender edamame out of its slimy shell, shred the fragrance from ginger root, and gently accept a salad into your afternoon. This is the time to be aware of yourself, and salad can help that sometimes.

Depending on your preference, this could also be just the time for a blue-eyed cheetah sweater. Whatever your stomach or or heart tells you, get June off to a swimming start with some simple salad.

Butter Lettuce Salad with Edamame, Cranberries, and Pepitas

adapted from Trader Joe’s Spinach Salad

7 oz butter lettuce
5 oz shredded carrots
10 oz dried cranberries
6 oz edamame, thawed and shelled
3 oz salted pepitas
2 oz fresh grated ginger

To dress:
1 tablespoon vinegar
1/4 cup olive oil
juice of 1/2 lime

1 tablespoon honey

a pinch of sea salt

Begin by combining ingredients in a large bowl. Whisk together dressing, pour over top of the salad, toss and serve. Comfortably serves 4-5.

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2 Responses to butter lettuce salad with edamame, cranberries, and pepitas

  1. holy moly, this looks great! shelly and i had a bad butter lettuce experience in san francisco once. hopefully this will be very different.

  2. i want the world to know claire and i ended up eating this mostly on the train to san diego, half asleep, reading about the history of the spice trade. it was maybe the best train food ever. despite my generally antagonistic feelings toward butter lettuce.

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