I love the fragrant, lemon-lime flavor of lemongrass. Look for it among the small packages of herbs in the produce section. If you can’t find it, just substitute ½ tsp. lime or lemon zest.

If using lime or lemon zest, finely grate the outer green or yellow peel only. Avoid the white pith, which is bitter, especially in limes.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Serves: 4

Ingredients

  • 8 cups salad greens
  • a handful of fresh mixed soft herbs (basil, dill, mint, and/or cilantro)
  • 1 cup sliced cucumber
  • 1 cup shelled edamame, refrigerated or prepared from frozen
  • ½ cup Creamy Lemongrass Ginger Dressing (see recipe)

Instructions

  1. Top the salad greens with the herbs, cucumber, and edamame.
  2. Drizzle with the dressing.

Creamy Lemongrass Ginger Dressing

Makes ½ cup (8 Tbs.)

  • ¼ cup fresh mixed soft herbs (basil, dill, mint, and/or cilantro)
  • ¼ cup mayonnaise
  • ¼ cup shelled edamame, refrigerated or prepared from frozen
  • 1 Tbs. minced ginger
  • 1 Tbs. minced lemongrass
  • 1 Tbs. fresh lime juice
  • ¼ tsp. maple syrup or honey
  • ¼ tsp. kosher salt

Instructions

  1. Combine all the ingredients in a blender. Blend until smooth.

Nutrition Information

Per serving (2 cups salad + 2 Tbs. dressing):

  • Calories: 180
  • Total fat: 13 g
  • Sat fat: 2 g
  • Carbs: 10 g
  • Fiber: 5 g
  • Total sugar: 3 g
  • Added sugar: 0.25 g
  • Protein: 8 g
  • Sodium: 240 mg

Photo: Kate Sherwood/CSPI.

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