Looking for a salad that’s anything but boring? Meet your new favorite lunch! This Vibrant Edamame Salad is bursting with color, crunch, and a zesty dressing that ties it all together. It’s packed with plant-based protein, comes together in minutes, and is incredibly budget-friendly. Perfect for meal prep, a quick side, or a light and satisfying main course that will keep you energized all day long.
Ingredients
• For the Salad
• 2 cups / 300g frozen shelled edamame, thawed
• 1 large red bell pepper, diced
• ¾ cup / 125g corn kernels, fresh or frozen
• 3 tbsp / 15g fresh cilantro, chopped
• For the Zesty Dressing
• 3 tbsp / 45ml extra virgin olive oil
• 2 tbsp / 30ml red wine vinegar
• 1 tsp / 5ml soy sauce or tamari
• 1 tsp / 3g chili powder
• 2 tsp / 10ml fresh lemon juice
• Sea salt and freshly ground black pepper, to taste
Instructions
1. In a large bowl, combine the thawed edamame, diced red bell pepper, corn kernels, and chopped fresh cilantro. Gently toss to mix.
2. In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, soy sauce, chili powder, and fresh lemon juice until well combined.
3. Pour the dressing over the edamame mixture and toss thoroughly to ensure everything is evenly coated. Season with salt and pepper to your liking.
4. For the best flavor, cover the bowl and chill in the refrigerator for at least 1 hour to allow the flavors to meld together before serving.
Nutritional Information
• Serves: 4Serving Size: ¾ cup
• Calories: 313
• Fat: 19g
• Carbohydrates: 21g
• Protein: 17g
• Fiber: 7g
• Sugar: 2g
• Sodium: 201mg
Pro Tips
• Add a creamy element by stirring in a diced avocado or ¼ cup of crumbled feta cheese just before serving.
• Boost the crunch by adding ¼ cup of toasted sunflower seeds or chopped cashews to the finished salad.
• Turn this into a complete meal by serving it over a bed of quinoa or adding a can of rinsed and drained chickpeas.
• For a touch of heat, add a finely minced jalapeño or a pinch of red pepper flakes to the dressing.
FAQ
Q: How can I make this edamame salad even higher in protein
A: This salad is already a fantastic source of plant-based protein with 17g per serving. To boost it further, you can add a can of rinsed and drained chickpeas or serve it over a bed of cooked quinoa. Both are excellent vegetarian protein sources that complement the salad’s flavors.
Q: Is this edamame salad recipe vegan and gluten-free
A: Yes, this salad is naturally vegan as written. To ensure it is completely gluten-free, simply use tamari instead of soy sauce in the dressing, as tamari is typically brewed without wheat.
Q: How long does this vegetarian salad last in the fridge
A: This edamame salad is perfect for meal prep. When stored in an airtight container in the refrigerator, it will stay fresh and delicious for up to 4 days. The flavors actually meld and improve over time. If adding avocado, it’s best to do so just before serving to prevent browning.
Q: What can I use instead of red wine vinegar in the dressing
A: If you don’t have red wine vinegar, you can easily substitute it with other acidic ingredients. Apple cider vinegar or fresh lime juice are excellent alternatives that will maintain the zesty flavor profile of the dressing.
