Description
A fresh and vibrant salad packed with nutrients and flavor, perfect for summer barbecues or light lunches.
Ingredients
Scale
- 2 cups shelled edamame (fresh or frozen)
- 1 large cucumber, diced
- 1 bell pepper, chopped (red or yellow)
- 1/4 red onion, finely chopped
- 1 carrot, shredded
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons olive oil
- 1 tablespoon soy sauce (or coconut aminos for gluten-free)
- Salt and pepper to taste
Instructions
- Start by cooking the edamame if you’re using frozen ones. Boil a pot of water, add the edamame, and cook for about 5 minutes. Drain them and let them cool.
- While the edamame is cooling, wash and chop the cucumber into bite-sized pieces.
- Chop the bell pepper and finely dice the red onion.
- Shred the carrot using a box grater or a food processor.
- In a large bowl, combine the cooled edamame, cucumber, bell pepper, onion, carrot, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, soy sauce, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Allow the salad to sit for about 10 minutes before serving.
Notes
For a gluten-free option, use coconut aminos instead of soy sauce. Serve in a glass bowl to showcase its colorful ingredients.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg