Edamame and Caramelized Onion Salad

Ingredients

• 1 teaspoon agave nectar 
• 2 tablespoons butter 
• 2 cups cherry tomatoes quartered
• 1 pound edamame frozen shelled thawed
• 3 tablespoons cilantro leaves fresh finely chopped
• 10 ounces greek yogurt drained
• 4 servings kosher salt and freshly cracked pepper black
• 1 tablespoon juice of lime 
• 1 small onion diced
• 2 teaspoons shallots minced
• 1 cup snow peas finely julienned cleaned

Equipment

• mixing bowl
• pot

Directions

1. Watch how to make this recipe.
2. For the caramelized onions: In a medium pot, add the butter and set over medium-high heat.
3. Add the onions and sprinkle with salt, stirring once to coat, and reduce the heat to medium-low. Allow to slowly caramelize, until dark golden brown and the edges are crisped, 12 to 15 minutes, stirring only a few times during the process. Season and remove from the heat. Set aside.
4. Mix the yogurt with the cilantro, lime juice, shallots and agave nectar. Season with salt and pepper. Refrigerate until ready for use.
5. Combine the edamame, snow peas and tomatoes in a large mixing bowl.
6. Add the dressing and the caramelized onions and toss thoroughly coat. Season with salt and pepper.
7. To serve, spoon the salad into a serving dish.