Description
A refreshing salad made with edamame and colorful vegetables, drizzled with a light dressing.
Ingredients
Scale
- 1 cup shelled edamame (fresh or frozen)
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 bell pepper (any color), diced
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tsp low-sodium soy sauce
- to taste Salt and pepper
Instructions
- Boil water in a small pot. Add shelled edamame and cook for about 3 minutes until tender. Drain and rinse under cold water.
- Chop the cucumber, cherry tomatoes, red onion, and bell pepper into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, soy sauce, salt, and pepper to create the dressing.
- In a large bowl, combine cooked edamame with chopped vegetables. Pour the dressing over and toss gently until well coated.
- Chill in the refrigerator for about 30 minutes before serving to enhance flavors.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- This salad can be served as a side dish or a light main course.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: no-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg