Ingredients
Scale
- 2 cups shelled edamame (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional for a vegetarian version)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Step 1: If using frozen edamame, cook according to package instructions until tender, then drain and let cool. If using fresh edamame, steam the pods until bright green and tender.
- Step 2: In a large mixing bowl, combine the cooled edamame, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
- Step 3: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
- Step 4: Pour the dressing over the salad mixture in the large bowl and gently toss until all ingredients are well coated.
- Step 5: If using feta cheese, sprinkle it on top of the salad before serving. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
- For optimal freshness, store any leftover salad in an airtight container in the refrigerator, where it can stay good for up to three days. If you prefer a warm salad, gently reheat the edamame in the microwave before mixing it with the other ingredients, but be careful not to overheat as it can affect the texture of the vegetables. This salad pairs beautifully with whole grain pita bread or can be served as a topping for a grain bowl, adding even more protein and fiber to your meal. For an extra flavor boost, consider marinating the red onion in lemon juice for about 10 minutes before adding it to the salad; this will mellow its sharpness and enhance the overall taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American