Tart vinaigrettes and bold-flavored vegetables can easily overpower the edamame’s mildness, though. So we chose to use rice vinegar for its mild acidity, incorporating a little honey for sweetness and to help emulsify the dressing. The subtle peppery flavor and delicate, tender leaves of baby arugula worked well as a flavor and texture complement, and sweet sautéed shrimp added heft. Mint and basil helped bring a light, summery flavor to the salad; thinly sliced shallot gave mild onion flavor; and just a couple radishes provided crunch and color. One small clove of garlic contributed its flavor without taking over the dish. A sprinkling of roasted sunflower seeds added nuttiness and depth to this bright salad.