Description
Edamame Salad is a vibrant, protein-packed side featuring shelled edamame, crisp vegetables, and fresh herbs tossed in a bright lemon-oregano vinaigrette. Quick, wholesome, and perfect for summer spreads or light meals.
Ingredients
1 lemon, juiced (about ¼ cup)
2 Tbsp olive oil
1–2 tsp honey (optional)
½ tsp dried oregano
Kosher salt and freshly ground black pepper, to taste
12 oz shelled edamame (cooked or thawed)
1 cup Persian cucumbers, chopped
1 cup red bell pepper, diced
3 green onions, thinly sliced
1 Tbsp fresh dill, chopped
1 Tbsp flat-leaf parsley, chopped
Instructions
- Whisk lemon juice, olive oil, oregano, salt, pepper, and honey (if using) in a large bowl.
- Add edamame, cucumbers, bell pepper, green onions, dill, and parsley.
- Toss until everything is evenly coated in the vinaigrette.
- Taste and adjust seasoning as needed.
- Serve immediately or chill up to 1 hour to enhance flavors.
Notes
- Thaw and drain frozen edamame before use.
- Salt cucumbers, drain, and pat dry to avoid sogginess.
- Add grains, jalapeño, cheese, or yogurt/tahini for variations.
- Refresh stored salad with extra lemon juice and olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
