Edamame Salad (Easy Recipe)
Edamame salad is a colorful and nutritious salad that’s great for a premade lunch, picnic, or as a side salad. It has crunch and such a wonderful combination of flavors, it may just become your favorite salad!
Originally published August 7, 2013.
They say necessity is the mother of invention, and when there was “nothing to eat,” this edamame salad was born.
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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 in which we used it? (I’ve been known to use chewing gum to repair a sandal more than once!)
Check out this garden salad with a no-mix, real Italian dressing.
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 pantry, and I must say, it was so good, I had to share it with you! As with all recipes, please use the best quality ingredients that you can obtain.
Edamame Salad
recipe by Denisa W. Makes 2 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- edamame, shelled
- tomatoes
- celery
- onion
- extra virgin olive oil
- red wine vinegar
- sea salt
Directions~
Put all of the ingredients into a large bowl.
Drizzle with the extra virgin olive oil.
Next, salt the salad (you’ll taste it in a minute, so remember that you can always add more, but you can’t remove the salt.)
Then add the vinegar. The same advice goes for the vinegar (but I love strong vinegar, so I’m usually a bit heavy handed with it.)
Toss everything together with a large spoon to mix well.
Be sure to taste and adjust the dressing to your taste, mixing again before doing a final taste test.
Don’t be afraid to adjust a couple of times (or more) if you’re new to this authentic Italian way of dressing salad. The more you use it, the better you’ll become at judging amounts of oil, salt and vinegar.
A garden salad using a typical Italian dressing.
Finally, enjoy this easy edamame salad! Denisa and I suggest eating it with some fresh, crusty bread.
Looking for more simple and delicious salad inspiration? Try these!
Traditional Italian panzanella
If you try the edamame salad, then try this quinoa, fennel and pomegranate salad from Cocoa & Lavender for another fresh option!
Edamame black eyed pea salad is great for ringing in the new year with good luck!
Edamame Salad
Ingredients
- 1 cup edamame beans
- 2 carrots chopped, preferably organic
- 1 stalk celery chopped, preferably organic
- ¼ cup Vidalia onion chopped
- 1 tomato large, cut into pieces, or a few cherry tomatoes, cut in half
- 2 Tbsp extra virgin olive oil (good quality, like Olio Piro, or Laudemio)
- 1 tsp red wine vinegar or more, to taste
- ⅛ tsp salt as needed (Kosher or sea salt)
Instructions
- Put all of the ingredients into a large bowl
- Drizzle with the extra virgin olive oil, salt to taste, then add the vinegar.
- Toss and enjoy with fresh crusty bread.
Notes
- Customize this salad to your liking by adding or omitting vegetables.
Nutrition
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That does sound yummy – I love crisp, fresh salads like this!
This looks so fresh! I just love recipes like this that aren’t super heavy!
That’s the perfect word to describer her salad, Angie!
I love edamame but I’m usually too busy eating them all by themselves. This looks delicious.
Your daughter is very industrious! Love the creative flair and bright colors while keeping it healthy!
Gorgeous salad, hats off to the chef. Beautiful colors and textures….
Christina, you’re daughter has given a new name to fusion- This looks delicious! Edamame is such a rarely used salad ingredient!
:)
I’d say you raised your daughter well! Kudos to you for teaching her such great creativity in the kitchen. I actually just made an edamame salad last week. It’s such a versatile ingredient. I love it in salads – just like Denisa!
Thanks, Kelly!