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Edamame Salad with Cilantro Lime Dressing

Fresh Edamame Salad with Cilantro Lime Dressing Delight

Delight in this Edamame Salad with Cilantro Lime Dressing, a vibrant, healthy, and simple dish packed with crunchy vegetables.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Healthy, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Shelled Edamame Use frozen for convenience
  • 1 cup Organic Corn Fresh corn is a delightful substitute
  • 1 medium Red Bell Pepper Feel free to mix with other bell pepper colors
  • 1/2 medium Red Onion Finely chop for best results or omit for a milder taste
  • 2 stalks Green Onion (Scallions) Use more for extra flavor
  • 1/4 cup Fresh Cilantro Toss in more for garnish if desired
For the Dressing
  • 1/4 cup Lime Juice Juice from two limes recommended
  • 1/4 cup Avocado Oil Or Olive Oil; use any neutral oil if needed
  • 2 tablespoons Red Wine Vinegar Balsamic or apple cider vinegar works well too
  • 1 tablespoon Honey Or Agave/Sugar for a vegan option
  • 1/2 teaspoon Sea Salt Adjust to taste
  • 1/4 teaspoon Black Pepper Freshly cracked is always better
  • 1/4 teaspoon Cumin Feel free to omit if not to your liking

Equipment

  • Pot
  • Skillet
  • large mixing bowl
  • Small Jar
  • knife

Method
 

Step-by-Step Instructions
  1. Cook the Edamame by boiling water, adding shelled edamame, and cooking for 3-5 minutes until tender. Drain and rinse under cold water.
  2. Prepare the Corn by heating a skillet over medium heat, adding corn, and sautéing for 3-4 minutes until heated through. Transfer to the bowl with edamame.
  3. Chop the Vegetables by finely chopping red bell pepper, red onion, and green onion. Add to the bowl with edamame and corn.
  4. Mix the Dressing by combining lime juice, avocado oil, red wine vinegar, honey, sea salt, black pepper, and cumin in a small jar. Shake until well blended.
  5. Combine and Toss by drizzling the dressing over the salad mixture and gently tossing together until all ingredients are coated.
  6. Garnish and Serve by adding extra cilantro on top and letting the salad chill in the refrigerator for 30 minutes to an hour before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 20gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 200mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

Dress separately to avoid a soggy salad. Choose sturdy vegetables to maintain texture. Adjust seasoning based on preference.

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