Lebanese Edamame Salad
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Lebanese edamame salad is one of my favorite quick weeknight dishes that feels both fresh and satisfying. I love how it comes together in just twenty minutes with no cooking required, making it perfect for busy days when you want something healthy and delicious without fussing over the stove. The edamame provides wonderful plant based protein and fiber to keep you full, while the bright herbs, zesty lemon tahini dressing, and crumbly feta create layers of flavor that transport you straight to the Mediterranean. It's inexpensive to put together, especially if you keep edamame in the freezer, and honestly it tastes even better the next day when all those flavors have had time to mingle.
Ella x
Ingredients
- 400edamame
- 200parsley
- 150red onion
- 200cucumber
- 150tomato
- 100feta cheese(crumbly, optional)
- 50 mltahini
- 100 mllemon juice
- 3garlic
- 100 mlolive oil
Detail level
Instructions
- 1
Rinse the edamame and cook them in boiling water for 3-5 minutes, or until tender. Drain and set aside.
Tip: Use a colander to drain the edamame.
- 2
In a blender or food processor, combine the tahini, lemon juice, garlic, and 50ml of olive oil. Blend until smooth.
Tip: Adjust the amount of lemon juice to your taste.
- 3
In a large bowl, combine the cooked edamame, parsley, red onion, cucumber, and tomato.
Tip: Gently toss to combine.
- 4
Drizzle the tahini dressing over the salad and toss to coat.
Tip: Garnish with crumbled feta cheese, if using.
- 5
Season with salt and pepper to taste.
Tip: Adjust the seasoning as needed.
- 6
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Serve chilled.
- 7
Just before serving, garnish with additional parsley or sumac, if desired.
Tip: Sumac adds a tangy, slightly sour flavor to the salad.
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