Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• Kosher salt and freshly cracked black pepper
• 10 ounces Greek yogurt, drained
• 3 tablespoons finely chopped fresh cilantro
• 1 tablespoon lime juice
• 2 teaspoons minced shallot
• 1 teaspoon agave nectar
• Kosher salt and freshly cracked black pepper
• 1 pound shelled and frozen edamame, thawed
• 1 cup snow peas, cleaned and finely julienned
• 2 cups cherry tomatoes, quartered
• Kosher salt and freshly cracked black pepper

Instructions

1. Watch how to make this recipe.
2. For the caramelized onions: In a medium pot, add the butter and set over medium-high heat. Add the onions and sprinkle with salt, stirring once to coat, and reduce the heat to medium-low. Allow to slowly caramelize, until dark golden brown and the edges are crisped, 12 to 15 minutes, stirring only a few times during the process. Season and remove from the heat. Set aside.
3. For the dressing: Mix the yogurt with the cilantro, lime juice, shallots and agave nectar. Season with salt and pepper. Refrigerate until ready for use.
4. For the salad: Combine the edamame, snow peas and tomatoes in a large mixing bowl. Add the dressing and the caramelized onions and toss thoroughly coat. Season with salt and pepper.
5. To serve, spoon the salad into a serving dish.