Edamame Celery and Fennel Salad with Candied Lemon

Bright, refreshing, and bursting with unique flavors, this Edamame Celery and Fennel Salad with Candied Lemon is a celebration of crisp vegetables and zesty citrus. Perfect for a light lunch or a vibrant side dish, this salad features tender edamame paired with crunchy celery and sweet, licorice-scented fennel. The crowning touch is the candied lemon slices, which provide a stunning balance of tangy sweetness and visual appeal. Tossed in a simple, tangy lemon vinaigrette, this salad delivers a harmonious blend of textures and flavors. Quick to prepare and packed with nutritious ingredients, it’s a must-try for fans of fresh, seasonal dishes. Ideal for meal prep or entertaining, this recipe brings elegance and zing to your table.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups edamame (shelled)
• 3 celery stalks
• 1 fennel bulb
• 2 lemon
• 0.5 cup granulated sugar
• 0.5 cup water
• 3 tablespoons olive oil
• 1.5 tablespoons white wine vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Bring a small pot of water to a boil and blanch the shelled edamame for 3 minutes until tender. Drain and rinse with cold water to stop the cooking process. Set aside.

Step 2

Wash and thinly slice the celery stalks on a diagonal. Trim the fennel bulb, removing the tough outer layers, and slice it thinly using a mandoline or sharp knife. Set the prepared celery and fennel aside.

Step 3

To make the candied lemon, thinly slice one of the lemons crosswise into paper-thin rounds, removing seeds as you go. In a small saucepan, combine 1/2 cup of water and 1/2 cup of granulated sugar. Heat over medium until the sugar dissolves and the mixture begins to simmer.

Step 4

Add the lemon slices to the saucepan and simmer for 10 minutes until they are translucent and softened. Using tongs or a slotted spoon, transfer the candied lemon slices to a plate lined with parchment paper and let cool completely.

Step 5

Juice the second lemon into a small mixing bowl. Add the olive oil, white wine vinegar, salt, and black pepper. Whisk together to create the dressing.

Step 6

In a large salad bowl, combine the blanched edamame, sliced celery, and fennel. Drizzle the lemon vinaigrette over the salad and toss gently to coat.

Step 7

Top the salad with the cooled candied lemon slices. If desired, garnish with freshly chopped parsley for added color and flavor.

Step 8

Serve immediately or refrigerate for up to an hour before serving for the flavors to meld.

Nutrition Facts

Serving size	(1159.1g)

Amount per serving	% Daily Value*
Calories	1374.0

Total Fat 63.9g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 1429.6mg	0%
Total Carbohydrate 171.5g	0%
Dietary Fiber 33.4g	0%
Total Sugars 123.1g
Protein 52.7g	0%

Vitamin D 0IU	0%
Calcium 458.9mg	0%
Iron 12.3mg	0%
Potassium 3213.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 14.3%

Carbs: 46.6%