#edamamesalad

This Edamame Grapefruit Avocado Salad is both healthy and refreshing. It has the rich, creamy texture of avocado and the sour, sweet taste of grapefruit. You can eat it as a side dish or a light meal any time.

Ingredients: 1 cup frozen edamame, thawed. 2 ripe avocados, diced. 2 grapefruits, segmented. 1/4 cup red onion, thinly sliced. 2 tablespoons fresh cilantro, chopped. 2 tablespoons fresh mint, chopped. 2 tablespoons olive oil. 2 tablespoons fresh lime juice. Salt and pepper, to taste.

Instructions: In a bowl, combine edamame, avocado, grapefruit segments, red onion, cilantro, and mint. In a separate small bowl, whisk together olive oil, lime juice, salt, and pepper. Drizzle the dressing over the salad and gently toss to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

As a tasty Japanese-style snack, try this easy-to-make Edamame Togarashi Salad. The togarashi spice mix gives the charred edamame a great kick.

Ingredients: 2 cups frozen edamame. 1 tablespoon olive oil. 1 teaspoon togarashi spice blend. Salt to taste. 1 tablespoon sesame seeds optional. 1 tablespoon chopped fresh cilantro optional.

Instructions: Boil the frozen edamame in salted water for 3-4 minutes, or until tender. Drain and set aside. Heat olive oil in a skillet over medium-high heat. Add the cooked edamame and saut for 2-3 minutes, until they start to char and become slightly crispy. Sprinkle the togarashi spice blend over the charred edamame and toss to coat evenly. Cook for an additional 1-2 minutes, stirring frequently. Remove from heat and transfer the edamame to a serving bowl. If desired, sprinkle with sesame seeds and chopped cilantro for extra flavor and garnish. Serve immediately as a delicious and spicy snack or side dish.

Prep Time: 5 minutes

Cook Time: 10 minutes

This salad is both healthy and refreshing. It has the rich flavor of wild salmon with the earthy tastes of edamame and spinach. Every bite tastes great with the tangy-sweet balsamic miso glaze.

Ingredients: 1 cup of edamame beans, steamed and shelled. 8 ounces of wild salmon fillet. 4 cups of fresh spinach leaves. 1/4 cup of red onion, thinly sliced. 1/4 cup of cherry tomatoes, halved. 1/4 cup of sliced cucumber. 2 tablespoons of sesame seeds. 2 tablespoons of olive oil. 1 tablespoon of balsamic vinegar. 1 tablespoon of white miso paste. 1 teaspoon of honey. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Place the salmon fillet on a baking sheet lined with parchment paper. Season it with salt and pepper, then drizzle with 1 tablespoon of olive oil. Bake the salmon for 15-20 minutes, or until it flakes easily with a fork. Remove from the oven and let it cool slightly. While the salmon is cooling, in a small bowl, whisk together the balsamic vinegar, white miso paste, honey, and the remaining tablespoon of olive oil to make the glaze. In a large salad bowl, combine the fresh spinach leaves, steamed edamame beans, sliced red onion, cherry tomatoes, and sliced cucumber. Flake the baked salmon into bite-sized pieces and add it to the salad. Drizzle the balsamic miso glaze over the salad and toss gently to coat all the ingredients. Sprinkle sesame seeds on top for added crunch and flavor. Serve immediately and enjoy your Edamame/Wild Salmon Spinach Salad with Balsamic Miso Glaze!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delightful and protein-packed salad featuring quinoa, edamame, and a zesty sesame ginger dressing. Perfect for a healthy and satisfying meal!

Ingredients: 1 cup quinoa. 2 cups water. 1 cup edamame frozen or fresh. 1 red bell pepper, diced. 1 cucumber, diced. 2 carrots, grated. 1/4 cup chopped fresh cilantro. 1/4 cup chopped scallions. 1/4 cup toasted sesame seeds. 1/4 cup sliced almonds. Dressing:. 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 1 tablespoon honey. 1 tablespoon fresh ginger, minced. 1 clove garlic, minced.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed. While the quinoa is cooking, blanch the edamame in boiling water for 3-4 minutes, then drain and rinse with cold water. In a large mixing bowl, combine the cooked quinoa, blanched edamame, diced red bell pepper, diced cucumber, grated carrots, chopped cilantro, sliced scallions, toasted sesame seeds, and sliced almonds. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced ginger, and minced garlic to make the dressing. Pour the dressing over the salad ingredients in the large mixing bowl and toss everything together until well coated. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold and garnish with additional sesame seeds, cilantro, or scallions if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Spinach and Edamame Salad is a delightful combination of fresh spinach, protein-packed edamame, sweet cherry tomatoes, and the savory goodness of feta cheese and toasted almonds. The balsamic vinaigrette adds a perfect touch of tangy sweetness.

Ingredients: 6 cups fresh baby spinach leaves. 1 cup shelled edamame, cooked and cooled. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup crumbled feta cheese. 1/4 cup sliced almonds, toasted. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, mix the edamame that has been shelled, the cherry tomatoes, the red onion, the crumbled feta cheese, and the toasted almond slices. Add the honey, salt, pepper, and extra-virgin olive oil to a small bowl and mix them together using a whisk. This will make the salad dressing. Pour the dressing over the salad ingredients and toss them together gently to make sure they are all covered in the dressing. Serve right away as a healthy and refreshing salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

The Roasted Cod and Edamame Salad is a tasty, keto-friendly dish that's great for a light but filling meal. It has soft roasted cod, peeled edamame, juicy cherry tomatoes, and fresh parsley, all mixed together in a tangy lemon garlic dressing.

Ingredients: 4 cod fillets. 2 cups shelled edamame. 2 cups cherry tomatoes, halved. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Place the cod fillets on a baking sheet lined with parchment paper. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Brush the olive oil mixture over the cod fillets. Roast in the preheated oven for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork. Meanwhile, cook the shelled edamame according to package instructions. Drain and set aside. In a large bowl, combine the cooked edamame, halved cherry tomatoes, and chopped fresh parsley. Once the cod is cooked, remove it from the oven and let it cool slightly. Break the cod into large flakes and add it to the salad mixture. Toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Asian-style quinoa salad has edamame, vegetables, and a tasty sesame dressing. It's great for a light and filling summer meal.

Ingredients: 1 cup quinoa, cooked. 1 cup edamame, shelled. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1/4 cup green onions, sliced. 2 tablespoons sesame oil. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon honey. 1 teaspoon sesame seeds.

Instructions: Boil the quinoa and put it in a bowl. Add the edamame and shell it. Then, slice the red bell pepper, carrot, and green onions. Put soy sauce, honey, sesame seeds, rice vinegar, and sesame oil in a small bowl. Mix them together with a whisk. Pour the dressing over the quinoa and mix it all together. Put it in the fridge before serving to make the flavors stronger.

Prep Time: 20 minutes

Cook Time: 15 minutes