Directions:
- Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
- Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.54 Kcal (1891 kJ) | ||
| Calories from fat | 309.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.34g | 53% | |
|---|---|---|---|
| Sodium | 112.2mg | 5% | |
| Potassium | 688.52mg | 15% | |
| Total Carbs | 24.54g | 8% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 10.49g | 42% | |
| Protein | 14.27g | 29% | |
| Vitamin C | 38.1mg | 64% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 63mg | 350% | |
| Calcium | 102mg | 10% | |
| Amount Per 100 g | |||
| Calories | 180.25 Kcal (755 kJ) | ||
| Calories from fat | 123.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.71g | 53% | |
|---|---|---|---|
| Sodium | 44.79mg | 5% | |
| Potassium | 274.85mg | 15% | |
| Total Carbs | 9.8g | 8% | |
| Sugars | 2.89g | 29% | |
| Dietary Fiber | 4.19g | 42% | |
| Protein | 5.7g | 29% | |
| Vitamin C | 15.2mg | 64% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 25.2mg | 350% | |
| Calcium | 40.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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