Greek Edamame Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
A refreshing salad featuring edamame, Kalamata olives, and a tangy Greek vinaigrette.
Ella x
Ingredients
- 400edamame
- 250 pittedkalamata olives
- 237 mlred onion
- 100 crumbledfeta cheese(use dairy-free alternative if needed)
- 200 bottlegreek vinaigrette
- 50 bottleextra virgin olive oil
- 50 bottlelemon juice
- 237 mlminced fresh parsley
- 237 mlminced fresh dill
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
Tip: Optional: for an extra crispy salad
- 2
Steam the edamame until tender, about 5 minutes.
Tip: Use a steamer basket for best results
- 3
Chop the red onion and mince the parsley and dill.
Tip: Use a sharp knife to avoid tears
- 4
In a large bowl, combine the edamame, Kalamata olives, and red onion.
Tip: Toss gently to combine
- 5
In a small bowl, whisk together the Greek vinaigrette, olive oil, lemon juice, salt, and black pepper.
Tip: Use a gentle whisk to avoid deflating the vinaigrette
- 6
Pour the dressing over the edamame mixture and toss to coat.
Tip: Add the feta cheese and toss gently
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Optional: for an extra flavorful salad
- 8
Just before serving, sprinkle the chopped parsley and dill on top.
Tip: Adjust to taste
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