American Edamame Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You've got to try this American Edamame Salad! It's become my go to dish for summer gatherings because it comes together in under an hour and honestly costs so little to make. The edamame is packed with plant based protein, which keeps you feeling full and satisfied long after you eat. What I love most is how simple the whole thing is: you just boil the edamame, chop up some fresh veggies, crumble feta cheese over everything, then toss it all with a tangy lime and balsamic dressing. It's refreshing, colorful, and tastes even better the next day as the flavors meld together. Trust me, once you make this once, you'll be adding it to your regular rotation.
Ella x
Ingredients
- 400 gedamame(cooked)
- 200 gcherry tomatoes(halved)
- 150 gcucumber(sliced)
- 100 gred onion(thinly sliced)
- 150 gfeta cheese(crumbly)
- 60 mllime juice(freshly squeezed)
- 120 mlolive oil(extra virgin)
- 1 gsalt(to taste)
- ½ gblack pepper(to taste)
- 20 gfresh cilantro(chopped)
- 60 mlbalsamic vinegar(dark roast)
Detail level
Instructions
- 1
Cook the edamame according to package instructions. Drain and set aside to cool.
- 2
In a large bowl, combine the cooled edamame, cherry tomatoes, cucumber, and red onion.
- 3
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the vinaigrette.
- 4
Pour the vinaigrette over the edamame mixture and toss to combine.
- 5
Sprinkle the crumbled feta cheese and chopped cilantro over the top of the salad and toss again to combine.
- 6
Drizzle the balsamic vinegar over the salad and serve immediately.
- 7
Optional: Add a sprinkle of red pepper flakes for an extra kick of heat.
- 8
Optional: Serve with a side of crusty bread for a satisfying meal.
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