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Edamame, Roasted Cherry Tomato and Blanched Escarole Salad Recipe

In the Chinese tradition, salads include wilted or lightly cooked vegetables served at room temperature. This salad includes all five flavors and several vibrant and palatable colors – it is a delight to put on your table. The varying textures make it a highly satisfying dish. 

Health Tip: The bitter flavor of the escarole is excellent for clearing heat. The sweet and sour tomatoes promote hydration of the body’s tissues, nourishing the yin. The black and white sesame seeds nourish the kidney yin and yang.


Servings: 4



1 head of escarole

2 tbsp avocado oil, divided

12 oz cherry tomatoes

2 tbsp sesame seeds (preferably a mix of black and white)

2 tbsp white miso

1 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

2 cups frozen shelled edamame

2 tbsp roasted seeds (I prefer Top Seeds Roasted Sunflower & Pumpkin Seeds Maple Magic to add some sweetness)



  1. Preheat the oven to 400 degrees F.
  2. Cut off and reserve escarole stems. Cut escarole leaves into 2-inch pieces. Cut stems into ¼-inch thick slices. Set leaves and stems aside separately.
  3. Place 1 tbsp of the oil on a rimmed baking sheet, add cherry tomatoes and roll to coat. Roast in the preheated oven for 10 minutes. Move tomatoes to the edges of the pan and spread sesame seeds in the center. Roast for 5 minutes. 
  4. In a large heatproof bowl, whisk together remaining oil, miso, lemon zest, roasted seeds, and lemon juice. Scrape tomatoes and sesame seeds into the bowl and toss gently to coat with dressing. Set aside.
  5. In a large saucepan, bring 8 cups of water to a boil. Add escarole leaves and edamame; cook for 1 minute. Drain well.
  6. Arrange escarole leaves and edamame in a large, shallow serving bowl or on a platter. Top with tomato mixture and escarole stems. Enjoy!

Recipe from the book Nutritional Healing with Chinese Medicine by Ellen Goldsmith, MSOM, LAc, DipCH, and Maya Klein, PhD 

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