Turkish Edamame Salad
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
My favorite quick weeknight dinner is this Turkish edamame salad, and I think you'll love it just as much as I do. It comes together in under forty minutes total, making it perfect for busy evenings when you don't want to spend hours cooking. The edamame is packed with protein and fiber, keeping you satisfied long after dinner, while the tahini dressing brings authentic Mediterranean flavors to your table. What I adore most is how budget friendly it is, using simple ingredients you probably already have at home. The whole thing is refreshingly light yet incredibly filling, and honestly, it tastes even better the next day.
Ella x
Ingredients
- 400edamame
- 200cherry tomatoes
- 250cucumbers
- 100red onion(finely chopped)
- 2 Llemon(juice only)
- 50 gtahini(creamy)
- 30 mlolive oil
- 2 gminced garlic
- 1 gpaprika
- 1 gcumin
Detail level
Instructions
- 1
Boil the edamame in salted water until tender, about 5 minutes. Drain and set aside.
- 2
Chop the cherry tomatoes, cucumbers, and red onion into bite-sized pieces.
- 3
In a blender or food processor, combine lemon juice, tahini, garlic, paprika, and cumin. Blend until smooth.
- 4
With the blender or food processor running, slowly pour in olive oil until well combined.
- 5
Add the chopped vegetables to the blender or food processor and blend until they are well coated with the dressing.
- 6
Add the cooked edamame to the blender or food processor and blend until well combined.
- 7
Taste and adjust the seasoning as needed.
- 8
Serve immediately, garnished with chopped fresh herbs if desired.
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