I like to serve this lovely and elegant appetizer in stemmed martini glasses for a stunning presentation of a most-healthful combination.
110-ounce package frozen organic edamame (found in the frozen vegetable section at the supermarket)
3 small organic bell peppers (1red, 1yellow, and 1orange)
½ small organic red onion
1 medium organic carrot
2tablespoonssnipped organic dill
Coarsely grated zest from 1organic orange
Freshly squeezed juice from 1organic orange (about ½cup)
1tablespoonextra-virgin olive oil (a Tuscan, “grassy” olive oil would be nice)
Sea salt and pepper, to taste
Bring a small covered pot of water to a boil over high heat. Stir in the edamame and cook for about a minute, then drain. Run under cold water, gently tossing while the cold water runs over the edamame to cool them down. Drain again, then turn them into a bowl.
Seed and coarsely dice the bell peppers, then add them to the bowl. Finely chop the red onion and add it to the bowl. Cut the carrot into matchstick-size julienne pieces and add them to the bowl. Add the dill and the orange zest; then, using two spoons or your hands, toss gently but thoroughly to combine. Drizzle the orange juice and the olive oil evenly over the top. Toss gently but thoroughly to coat the vegetables. Sprinkle with sea salt and pepper, then toss to combine. Taste for seasonings. Spoon into martini glasses or other pretty stemware.