Description
This 20-minute Edamame Salad is refreshing, nutritious, and packed with protein-rich edamame, crisp vegetables, and a zesty cilantro lime dressing.
Ingredients
- 9 oz shelled edamame (about 1 1/2 cups)
- 3 Persian cucumbers or 1 English cucumber, finely chopped (about 2 cups)
- 1 cup cherry or grape tomatoes, halved or quartered
- 1 red bell pepper, cut into 1/4-inch pieces
- 1/2 cup red onion, finely chopped (about 1/2 medium onion)
- 1/4 cup cilantro leaves, finely chopped
- 3/4 to 1 teaspoon Himalayan salt, adjust to taste
- 1/2 to 3/4 teaspoon finely ground black pepper, adjust to taste
- 1/4 to 1/2 teaspoon cayenne pepper (or paprika for mild)
- 2 to 3 tablespoons fresh lime juice (about 1 large lime)
Instructions
1. If using frozen edamame, cook according to package instructions. Drain and set aside to cool completely.
2. Quarter the tomatoes and finely chop the cucumber, red onion, and bell pepper to about the size of the edamame. Finely chop the cilantro and add all vegetables to a large bowl.
3. Add the cooled edamame to the bowl with the vegetables.
4. Drizzle fresh lime juice over the salad, then add salt, black pepper, and cayenne (or paprika).
5. Toss everything together until well combined. Taste and adjust seasoning as needed.
6. Serve immediately for best texture and flavor.
Notes
Use shelled edamame rather than pods for convenience.
Dress the salad just before serving to retain crispness.
Soak chopped red onion in cold water for 10 minutes to mellow its sharp flavor.
Cut all vegetables similar in size to the edamame for balanced texture.
Nutrition values are estimates and may vary based on specific ingredients used.