Description

A vibrant and refreshing edamame salad tossed with crisp vegetables and a zesty cilantro lime dressing. This vegan delight is packed with protein and flavor, perfect for a light lunch or a healthy side dish.

Ingredients

Scale

1 pound frozen shelled edamame
1 cup chopped red bell pepper (about 1 medium pepper)
1 cup chopped cucumber (about 1/2 large cucumber)
1/2 cup finely chopped red onion (about 1/4 medium onion)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup olive oil
3 tablespoons fresh lime juice (from about 1–2 limes)
1 clove garlic, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Optional: 1/4 teaspoon red pepper flakes for a touch of heat
Optional: 1/4 cup crumbled feta cheese (omit for vegan)
Optional: 1/4 cup toasted slivered almonds for crunch

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Instructions

1. Cook the frozen shelled edamame in boiling salted water for 3-5 minutes until tender but firm. Drain and immediately rinse under cold water or plunge into an ice bath to stop cooking. Drain very well and pat dry.
2. While edamame cools, chop the red bell pepper, cucumber, and finely chop the red onion. Chop the fresh cilantro and parsley.
3. In a small bowl or jar, whisk together olive oil, fresh lime juice, minced garlic, salt, black pepper, and optional red pepper flakes until well combined. Taste and adjust seasoning as needed.
4. In a large bowl, combine the cooled edamame, chopped red bell pepper, chopped cucumber, and chopped red onion. Add the chopped cilantro and parsley.
5. Pour the prepared cilantro lime dressing over the salad. Toss gently to coat all ingredients evenly.
6. If using, gently fold in optional feta cheese and sprinkle with optional toasted slivered almonds just before serving or gently mix in.
7. For best flavor, cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Notes

Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. Avoid freezing as it can affect texture. This salad is best served cold or at room temperature and does not require reheating.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: Mixed
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 6g
Sodium: 350mg
Fat: 13g
Carbohydrates: 18g
Fiber: 7g
Protein: 10g