This edamame and vegetable salad is full of lots of wonderful crunch and flavors as well as nutrients! Great for lunch boxes or as a side salad, too.

They say necessity is the mother of invention.

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This is one of those proverbs that has so much truth to it,  even in everyday living. How many of us have fashioned a tool out of some object that was never meant to be used in the new manner we used it? (I’ve been known to use chewing gum to repair a sandal, more than once!)

You may enjoy this garden salad, too.

Well, my daughter wanted a salad the other day and we were short of many salad ingredients, including lettuce. So she got creative and used what was in the fridge and I must say, it was really good!

Denisa’s Edamame and Vegetable Salad

recipe by Denisa

Ingredients

• 1 cup edamame beans
• 2 carrots, chopped, preferably organic
• 1 or 2 stalks celery, chopped, preferably organic
• 1/4 of a Vidalia onion, sliced
• 1 large tomato, cut into slices, preferably organic
• about 2 tbsp extra virgin olive oil, good quality, like LUCINI
• about 1 tsp strong red wine vinegar
• salt (Kosher or sea salt)

Put all of the ingredients into a large bowl

Drizzle with the extra virgin olive oil, add the vinegar and then salt to taste.

Stir and enjoy the edamame and vegetable salad with fresh crusty bread.

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Yield: 1 salad

Denisa's Edamame Veggie Salad

Print

A tasty salad made with edamame and various vegetables.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 cup edamame beans
• 2 carrots, chopped, preferably organic
• 1 or 2 stalks celery, chopped, preferably organic
• 1/4 of a Vidalia onion, sliced
• 1 large tomato, cut into slices, preferably organic
• about 2 tbsp extra virgin olive oil, good quality, like LUCINI
• about 1 tsp strong red wine vinegar
• salt (Kosher or sea salt)

Instructions

1. Put all of the ingredients into a large bowl
2. Drizzle with the extra virgin olive oil, add the vinegar and then salt to taste.
3. Toss and enjoy with fresh crusty bread.

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edamame and vegetable salad