A simple potato salad gets a fresh, protein-packed twist from frozen shelled edamame (soybeans). If you’re not a cabbage fan, substitute 2 cups fresh baby spinach—just stir the leaves in at the same time you add the tomatoes. Serves 4 in 30 minutes or fewer!

• 1 12-oz. pkg. frozen shelled edamame
• ¼ head napa cabbage, finely shredded (about 1 cup)
• 16 small red, purple, fingerling, or new potatoes, halved (about 1 lb.)
• 1 pint grape tomatoes, halved
• ¼ cup olive oil
• 3 Tbs. red wine vinegar
• 4 cups baby greens

Directions

1. Bring pot of lightly salted water to a boil. Blanch edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon. Blanch cabbage in same pot of boiling water 1 minute, and place in same bowl.
2. Drop potatoes in boiling water, reduce heat to medium, and cook 10 minutes, or until tender. Drain, and add to edamame mixture. Cool 5 minutes. Stir in tomatoes, and toss with oil and vinegar. Season with salt and pepper.
3. Place greens in serving bowls, and mound potato salad on top.

About the Author: Heather Till is a certified Health & Wellness Coach and owner of her own health coaching practice, Finding Wellness. She specializes in holistic transformations from the inside-out and works with clients who want to improve their health mind, body and spirit.