Gluten Free Asparagus, Edamame, and Parsley Salad

Adapted from Better Homes and Gardens

Living gluten-free is easy; finding good recipes is the challenging part! Here is one of my favorites, so easy and works either as a healthy snack or side dish.

Ingredients:

• 4 tablespoons avocado or olive oil divided
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 pound fresh asparagus spears, woody ends trimmed off
• 6 cups of lettuce, washed and torn
• 1 cup frozen, shelled edamame, thawed
• 1 cup parsley, coarsely chopped

Directions:

For dressing, combine 1 tablespoon of oil with the mirin, rice vinegar,  salt, and garlic in a small bowl. Set aside.

In a large skillet, heat remaining oil over medium-high heat until shimmering. Add asparagus and cook for 3-4 minutes, turning occasionally, until lightly browned and crisp-tender.

Transfer asparagus to a large bowl. Add lettuce, edamame, and parsley. Drizzle with dressing to taste and toss gently.