Greek Salad with Shrimp and Edamame

For the salad:
2 lb. edamame (soy beans. I bought them frozen and then steamed them in the bag.)
1/2 c. parsley, chopped
1/2 c. grape tomatoes, halved
1/2 c. cucumber, seeded and thinly sliced
1/4 c. mint, chopped
1/4 c. red onion, thinly sliced
1/4 c. feta
2 Tbsp. kalamata olives, chopped
4 Tbsp. lemon juice
3 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined

Preheat grill.
Steam edamame and remove them from shell.
Stir together edamame, parsley, tomatoes, cucumber, mint, onion, feta, and olives in large bowl. Drizzle 2 Tbsp. lemon juice and 2 Tbsp. olive oil over salad and toss.
Toss shrimp with remaining lemon juice and olive oil. Grill shrimp uncovered until cooked.
Add shrimp to salad mixture and serve.

Makes 4. Total time 20 min.

Verdict:
Let me preface this by saying that I love Greek tasting food. So I thought for sure that I was going to like this and that Blake wouldn't. He is not huge on chopped up green things. (I am wearing him down though.) I was right, mostly. I liked it. It was light and flavorful and very summery. What I didn't expect was that Blake really liked it too. The kids picked out the edamame and ate that and the feta. Laney liked the cucumbers but didn't want any little green things to be on them. Gavin asked for some more feta. What can I say, our kids like feta.

Picture and recipe from Cuisine at Home grilling