Edamame Salad
If you’re looking for a light, nutritious, and colorful dish, this edamame salad is the perfect choice. Bursting with fresh flavors and a delightful crunch, it’s ideal for warm days or as a side for your favorite meals. Packed with protein and vitamins, this salad is not only delicious but also incredibly easy to prepare. Let’s dive into the details of making this delightful dish!
Ingredients
– 2 cups shelled edamame (cooked)
– 1 cup cherry tomatoes (halved)
– 1 bell pepper (any color, sliced)
– ¼ cup red onion (thinly sliced)
– 2 tablespoons sesame seeds
– 2 tablespoons fresh cilantro (chopped)
– 3 tablespoons olive oil
– 1 tablespoon rice vinegar
– Salt and pepper to taste
– Optional: 1 avocado (diced)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with no additional cooking time required.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 180
– Protein: 10g
– Carbohydrates: 15g
– Dietary Fiber: 6g
– Fat: 8g
This nutritional information is for one person.
Step-by-Step Cooking Process
1. Begin by cooking the edamame according to package instructions, then drain and cool.
2. While the edamame cools, prepare the vegetables.
3. Halve the cherry tomatoes and slice the bell pepper and red onion.
4. In a large bowl, combine the cooked edamame, tomatoes, bell pepper, and red onion.
5. In a small bowl, whisk together olive oil and rice vinegar.
6. Pour the dressing over the salad mixture.
7. Add salt and pepper to taste, mixing well.
8. Sprinkle sesame seeds and chopped cilantro over the top.
9. If using, gently fold in diced avocado.
10. Chill in the refrigerator for about 10 minutes before serving.
Alternative Ingredients
Feel free to substitute fresh herbs with dried ones, or use different vegetables like cucumber or carrots for added crunch. You can also swap rice vinegar with apple cider vinegar for a different flavor profile.
Serving and Pairings
This edamame salad pairs beautifully with grilled chicken, fish, or as part of a vegetarian meal. It’s also a great addition to picnic spreads or barbecues.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. This salad is best enjoyed cold and does not freeze well due to the fresh vegetables.
Cooking Mistakes
- Overcooking edamame can make it mushy; aim for tender yet firm.
- Not chilling the salad can result in less flavor; allow it to rest in the fridge.
- Using too much dressing can overpower the fresh ingredients.
- Forgetting to season can lead to a bland salad; salt and pepper are essential.
- Not letting the flavors meld can affect the taste; give it time before serving.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Experiment with different dressings for variety.
- Customize the salad to your liking by adding nuts or seeds.
- Make it a complete meal by adding protein like grilled chicken or tofu.
FAQs
Can I use frozen edamame?
Yes, frozen edamame is a convenient option. Just cook and cool it before adding to the salad.
Is this salad vegan?
Absolutely! All ingredients are plant-based, making it suitable for vegans.
How long can I store the salad?
The salad can be stored in the refrigerator for up to 2 days, but it’s best fresh.
Can I add other vegetables?
Yes, feel free to add or substitute with your favorite vegetables like cucumber or radishes.
What can I serve with this salad?
This salad pairs well with grilled meats, fish, or can be served as a standalone light meal.
Conclusion
This edamame salad is a refreshing, nutritious dish that’s easy to prepare and perfect for any occasion. With its vibrant colors and delightful flavors, it’s sure to become a favorite in your recipe collection. Enjoy it on its own or as a complement to your meals!
Edamame Salad
Ingredients
- 2 cups shelled edamame cooked
- 1 cup cherry tomatoes halved
- 1 bell pepper sliced
- ¼ cup red onion thinly sliced
- 2 tablespoons sesame seeds
- 2 tablespoons fresh cilantro chopped
- 3 tablespoons olive oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Optional: 1 avocado diced
Instructions
- Cook the edamame according to package instructions, then drain and cool.
- Halve the cherry tomatoes and slice the bell pepper and red onion.
- In a large bowl, combine the cooked edamame, tomatoes, bell pepper, and red onion.
- In a small bowl, whisk together olive oil and rice vinegar.
- Pour the dressing over the salad mixture.
- Add salt and pepper to taste, mixing well.
- Sprinkle sesame seeds and chopped cilantro over the top.
- If using, gently fold in diced avocado.
- Chill in the refrigerator for about 10 minutes before serving.
