3 Cups fresh or frozen edamame
2 Tablespoons fresh lemon juice
Sea salt or kosher salt

Add edamame to a large pot of water at a rolling boil. Cook until tender, about 4 to 6 minutes. Drain and cool immediately by running cold water over edamame in the strainer.

Add cooked edamame and lemon juice to a large bowl. Toss to coat and drain of excess lemon juice. Season with salt to taste and toss again. Enjoy!