Agave Edamame Salad

• 2 tablespoons coconut oil
• 1 small yellow onion, diced
• 2 cups seedless red grapes, cut in half
• 1 frozen bag of edamame
• 1 cup uncooked bulgur
• 1 cup chopped walnuts
• 1/4 cup agave
• 1/4 cup water
• fresh spinach
• crumbled blue cheese
• salt & pepper to taste

Instructions

1. Melt the coconut oil in fry pan over low heat. Add onions and saute on low until transparent and soft.
2. Bring 2 cups water to a boil in a saucepan; add bulgar and cook for 10-15 minutes, or until water is absorbed.
3. Stir cooked onions into the bulgur and season with sea salt.
4. Combine grapes and edamame in a large mixing bowl. Add remaining ingredients except agave and water. Whisk water and agave and pour over mixture and stir well. Season all with sea salt & pepper to taste.

 

This vegetarian dish has a whopping 12 g. of protein, so it makes a nice evening meatless meal.

*Use only organic ingredients. No need to cool warm ingredients prior to adding cheese and spinach… the warmth brings out the full flavors of both.

Enjoy!

Marisa