Edamame with Meyer Lemon and Chilis

  • Rating:


  • 16 oz frozen shelled edamame
  • kosher salt
  • 1 Fresno chili, seeded and cut into thin rings (we didn't take out the seeds, but I would recommend doing so because the heat can be a bit overpowering)
  • zest of two Meyer lemons
  • 1 tbsp Meyer lemon juice (or to taste)
  • 1 tsp butter
  • 1 tsp canola oil
  • freshly ground black pepper
  • sea salt


Cook edamame in boiling salted water according to package instructions. Drain.

Toss warm edamame in a large mixing bowl with chili, lemon zest, lemon juice, butter, canola oil, freshly ground black pepper and sea salt to taste.