Recipe Redo Blog

Traditional Recipes Redone…Healthier

Think Green: Edamame Salad from the Oaks At Ojai

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This Spring, think green when it comes to your plate. A colorful plate is often an excellent sign of the dish’s nutritional value. You’ll find that this Edamame Salad from the Oaks at Ojai’s chef Christine Denney is plenty green and calorie conscious without sparing flavor. Besides, what’s not to love about edamame? When steamed and used as a salad topper, it gives an extra crunch and snap to each bite. Enjoy and Happy Cooking!

Los Angeles Wedding Photography by Issa Sharp

Image from Oaks at Ojai


  • 1 1/2 cups shelled edamame (soybeans), approximately 1/2 pound
  • 20 cherry tomatoes, halved
  • 1 green onion, thinly sliced
  • 2 TBS minced fresh mint
  • 2 TBS minced fresh dill
  • 3 TBS red wine vinegar
  • 1 1/2 TBS olive oil
  • 1/4 cup feta cheese, crumbled
  • A pinch of black pepper


This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. You can find the original recipe with complete directions here. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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