Spanish Edamame Salad
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This Spanish Edamame Salad is one of my go to dishes when I want something vibrant and satisfying without spending hours in the kitchen. The beauty of this recipe is how quickly it comes together in just 35 minutes, making it perfect for busy weeknights or casual entertaining. I love that edamame are packed with protein and fiber, keeping you full and energized, while the chorizo adds authentic Spanish flavor that makes everyone think I've worked much harder than I actually have. The roasted red peppers from a jar are a total game changer for convenience, and the sherry vinegar dressing ties everything together with warmth and depth. It's an easy, impressive dish that never fails to impress.
Ella x
Ingredients
- 400 gfrozen edamame(thawed)
- 200 groasted red peppers from a jar(drained and chopped)
- 150 gchorizo sausage(diced)
- 1red onion(finely diced)
- 250 gcherry tomatoes(halved)
- 30 gfresh parsley(chopped)
- 60 mlsherry vinegar
- 100 mlextra virgin olive oil
- 2garlic cloves(minced)
- 1 teaspooncumin
- 1 teaspoonsea salt
- 1 teaspooncracked black pepper
Detail level
Instructions
- 1
Place a skillet over medium-high heat and cook the diced chorizo for about 5 minutes, stirring occasionally until the edges brown and oils release. Transfer to a paper towel-lined plate.
Tip: The chorizo will continue crisping as it cools, so don't overcook it in the pan.
- 2
In a large mixing bowl, combine the thawed edamame, roasted red peppers, red onion, cherry tomatoes, and fresh parsley.
- 3
In a small bowl, whisk together the sherry vinegar, minced garlic, cumin, salt, and pepper until combined.
Tip: Taste the vinaigrette and adjust the seasoning to your preference.
- 4
Slowly pour the olive oil into the vinegar mixture while whisking constantly to create an emulsion.
Tip: This helps the dressing coat the vegetables evenly rather than separating.
- 5
Pour the dressing over the edamame mixture and toss gently to coat everything thoroughly.
- 6
Scatter the cooked chorizo over the top and gently fold it into the salad, being careful not to break up the pieces too much.
- 7
Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld together.
Tip: You can also make this ahead and refrigerate it for up to 24 hours, though the edamame maintain a better texture if served the same day.
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