EdamameSummerSalad (1)
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  • Makes: 8-10

Edamame Summer Salad


By Jenna Braddock, MSH, RDN, CSSD, LD/N

  • 1 bag/container of your favorite salad greens - recommend spring mix
    2 cups shelled edamame, thawed (if frozen)
    ¾ cup jarred roasted red peppers, drained and roughly chopped
    1 package (about ¾ cup) mini mozzarella cheese balls, drained
    ⅓ cup sesame seeds
    Fresh cracked pepper
    2-3 tablespoons olive oil
    Juice from ½ lemon (more if desired)

Instructions for Edamame Summer Salad

On a serving platter, arrange salad greens in an even layer.

Sprinkle edamame over salad in an even layer.

Spread peppers, mozzarella balls and sesame seeds on top of the salad.

Crack or sprinkle pepper on top of salad, then drizzle with oil. Squeeze lemon juice on top of salad to desired taste.

Serve immediately.

Notes: If making ahead, wait to dress with oil and lemon juice until ready to serve.

Recommend to not toss this salad before serving.