EDAMAME AND CARAMELIZED ONION SALAD

Edamame and Caramelized Onion Salad image

Provided by Guy Fieri

Time 35m

Yield 4 servings

Number Of Ingredients 13

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2 tablespoons butter
1 small onion, diced
Kosher salt and freshly cracked black pepper
10 ounces Greek yogurt, drained
3 tablespoons finely chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons minced shallot
1 teaspoon agave nectar
Kosher salt and freshly cracked black pepper
1 pound shelled and frozen edamame, thawed
1 cup snow peas, cleaned and finely julienned
2 cups cherry tomatoes, quartered
Kosher salt and freshly cracked black pepper

Steps:

For the caramelized onions: In a medium pot, add the butter and set over medium-high heat. Add the onions and sprinkle with salt, stirring once to coat, and reduce the heat to medium-low. Allow to slowly caramelize, until dark golden brown and the edges are crisped, 12 to 15 minutes, stirring only a few times during the process. Season and remove from the heat. Set aside.
For the dressing: Mix the yogurt with the cilantro, lime juice, shallots and agave nectar. Season with salt and pepper. Refrigerate until ready for use.
For the salad: Combine the edamame, snow peas and tomatoes in a large mixing bowl. Add the dressing and the caramelized onions and toss thoroughly coat. Season with salt and pepper.
To serve, spoon the salad into a serving dish.