Recipe: Edamame And Pea Salad With Sesame Chia Vinaigrette

By Carlynn Woolsey
If you are suffering from an inflammatory disorder such as arthritis, consider adding more omega-3 fatty acids to your diet. Studies have shown that patients with an increased consumption of these nutrients have been able to significantly reduce the symptoms associated with arthritis. Both edamame and chia seeds have a high concentration of omega-3s, and conveniently pair well together in this recipe.
This salad can be made up to two days in advance as the flavors only deepen as it rests in the refrigerator. It is a satisfying meal on its own, but would be equally delicious paired with a piece of fish, which would up the omega-3 quotient here too! (Makes 4 Side Portions or 2 Main)


1. Bring a large pot of water to a boil over high heat. Prepare a small bowl filled with ice water to place next to the pot. Cook the edamame and peas in the boiling water for approximately 2 minutes, until green and warmed through. Drain the vegetables and immediately plunge them in the ice bath to stop the cooking process. Drain again, and place in a mixing bowl with the chives.
2. Meanwhile, in a small bowl or jar, whisk together the rice wine vinegar, garlic, mustard, soy sauce, olive oil and sesame oil.
3. Pour the dressing over the vegetables and chives. Add the sesame and chia seeds. Mix to thoroughly combine.
4. Serve cold at room temperature.


  • 1 cup shelled frozen edamame
  • 1 cup fresh or frozen green peas
  • 2 tbsp. chopped fresh chives
  • 1/4 cup seasoned rice wine vinegar
  • 1 small garlic clove, minced
  • 1/2 tbsp. Dijon mustard
  • 1/2 tbsp. soy sauce
  • 2 tbsp. olive oil
  • 1 tbsp. sesame oil
  • 1 tbsp. sesame seeds
  • 1 tbsp. chia seeds