Edamame Feta Salad
Try this Edamame Feta Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/2 teaspoon salt or to taste
- 1 1/2 to 2 cups shelled and cooked edamame (i boil for a
- 1 cup frozen or fresh corn (i use frozen and set it on t
- 1 cup cookedâ wheat berriesâ (about 3/4 cup cooked quinoa
- 1/2 red pepper seeded and diced small (yellow or orang
- 1/2 bunch cilantro leaves with stems discarded or to taste
- heaping 1/2 cup crumbled feta or more to taste (i used fat-free)
- 2 green onions trimmed and sliced very thin (i use e
- 1 small/medium roma or vine-ripened tomato diced sma optional
- 1 small/medium hass avocado peeled pitted, and diced, optional
- 1/2 teaspoon black pepper or to taste
- generous pinch cayenne pepper (doesn't make it spi makes it not bland)
- Carbohydrate 1.99637250240762 g
- Cholesterol 0 mg
- Fat 3.38884750145188 g
- Fiber 0.11750000146823 g
- Protein 0.103450000109208 g
- Saturated Fat 0.468210000200368 g
- Serving Size 1 1 Serving (26g)
- Sodium 0.49025000037437 mg
- Sugar 1.87887250093939 g
- Trans Fat 0.096223750041205 g
- Calories 36 calories
To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.
