Edamame Salad

A fresh and vibrant salad featuring shelled edamame, colorful vegetables, and a light dressing, perfect for a healthy side dish or light lunch.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: Asian, Healthy

Calories: 210

Ingredients Method Notes

Ingredients

Salad Base

2 cups shelled edamame Cooked until tender but still slightly firm.
1 cup cherry tomatoes, halved Add a burst of sweetness.
1 cucumber, diced For crunch and freshness.
1/4 red onion, finely chopped Adds sharpness.
1/4 cup chopped fresh cilantro For a fresh herb flavor.

Dressing

2 tablespoons olive oil Base for the dressing.
1 tablespoon soy sauce Adjust based on salt preference.
1 tablespoon rice vinegar Can substitute with apple cider vinegar.
Salt and pepper to taste To season the dressing.

Method

Preparation

In a large bowl, combine the shelled edamame, cherry tomatoes, cucumber, red onion, and cilantro.
In a small bowl, whisk together the olive oil, soy sauce, rice vinegar, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Serve immediately or chill in the refrigerator for 30 minutes before serving.

Notes

Great for meal prep. Keep the dressing separate until ready to serve for optimal freshness. Salad can be stored in an airtight container in the refrigerator for up to three days.