Allow me to introduce you to my new favorite healthy snack, edamame with citrus salt. Edamame with citrus salt, meet reader. Just so you know, edamame, reader might want to eat you.
Here’s how I came to know this wonderful, filling edamame snack, so that I was able to then introduce it to you.
I’ve been going to the mall a lot lately. First thing in the morning, before the stores open. I’ve been itching to walk, see, and with the dreary, cold, oh-so-Seattle winter, the last thing I want to do is spend time outside, let alone subject my baby daughter to the awful weather. So we go to the mall, and we walk.
Aside from my baby, I’m pretty much the youngest one there. Which, as an “advanced maternal age” mom, is sort of refreshing. It’s also disturbing. I’m not sure: should I feel really young, or really really old?
Either way, everybody there is very friendly. And many of those senior citizen mall-walkers could outlap this stroller-pushing mom any day of the week and twice on Sunday.
Anyway. The kid and I, we get hungry. And luckily, Starbucks stores and Cinnabons and other places open early for the mall-walkers. Far be it from me to stuff a Cinnabon in my face immediately after jetting around the mall half a dozen times (later in the day, you betcha [the fact that I'm trying to change those bad habits is a story for another day]), so I was thrilled when I happened across this oh-so healthy snack at the Nordstrom cafe: yep, you guessed it. Our new friend, edamame with citrus salt.
It’s a pretty simple snack, as far as snacks go. Chilled, shelled edamame alongside a bright salt made perfect with the zest of lemons and oranges.
I took it one further and added lime zest to the salt. Love.
Now, I can pack some edamame in a half-pint jar and tote a bit of citrus salt alongside. The kid gets plain edamame (she loves it! yay!), I enjoy it with my zesty citrus salt.
And, powered by vitamin-filled, fiber-rich, and protein-packed edamame, we zip around the mall alongside the tennis-shoe-clad senior citizens of the Puget Sound. We feel young, and we feel old. And either way, life is good.
- Frozen shelled edamame
- 2 teaspoons lemon zest (about 2 medium lemons)
- 2 teaspoons orange zest (about 1 medium orange)
- 1 teaspoon lime zest (about 1 medium lemon)
- ¾ cup kosher salt
- Make the citrus salt. Pour the salt in a medium bowl and add the lemon, orange, and lime zest. Using your fingers, mix and rub together the salt and zest, helping to distribute the oils of the peel throughout the salt.
- Cook the edamame according to package directions. Cool.
- To serve, sprinkle the edamame with citrus salt and stir if desired. A little salt goes a long way!
- Store the citrus salt in a sealed container at room temperature. It should keep for several months.