Spring Peas & Edamame with Greeny Tahini

• Serves 4
• inconnu
• Justine Dorion
• Vegan

I had a few good years, post college, where bags of frozen edamame sustained me. Edamame on rice with soy sauce was my dinner at least three times a week when I was working as an assistant, and I still think it’s one of the best three-ingredient meals on the planet. I’ve since graduated to using edamame in different ways, with this green and garlicky tahini being one of my favorites. It eats well with some fresh spring peas, which I keep raw, crispy, and sweet, especially since they’re matched up against such a salty and creamy dressing. Every now and then I make this salad with rice to relive my assistant days, just, y’know, this time without the two roommates.