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This edamame salad has become my summer staple when I need a protein-packed side dish that comes together in minutes. The combination of tender edamame, sweet dried fruit, and tangy feta creates a perfect balance of flavors and textures that complements almost any main course.
I first created this recipe during a particularly busy week when I needed quick lunches to take to work. It holds up beautifully in the refrigerator, actually improving in flavor as it sits, making it perfect for meal prep sessions.
Ingredients
- Frozen shelled edamame: Provides a protein-rich base with a satisfying texture and mild flavor
- Dried cranberries or cherries: Add a wonderful sweet-tart contrast that brightens each bite
- Crumbled feta cheese: Brings a creamy, salty element that elevates the whole dish
- Extra virgin olive oil: Select a good quality oil as the flavor really comes through in this simple preparation
- Fine sea salt: Enhances all the flavors without overwhelming
- Black pepper: Adds a subtle warmth
- Garlic granules: Provide depth without the sharpness of fresh garlic
- Almonds: Optional but highly recommended for textural contrast and nutty flavor
- Fresh herbs: Optional garnish that brings a pop of color and freshness
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Step-by-Step Instructions
- Blanch the Edamame:
- Bring generously salted water to a rolling boil before adding your edamame. The salt in the water seasons the beans from within as they cook. Boil for exactly 5-7 minutes until the edamame is tender but still has a pleasant bite. Overcooking will result in mushy beans that fall apart in the salad.
- Cool Completely:
- Transfer the cooked edamame to a bowl and allow to cool fully before adding other ingredients. This step is crucial as adding the feta while the edamame is warm will cause it to melt and lose its distinct texture in the salad. For faster cooling, spread the edamame on a baking sheet in a single layer.
- Combine and Season:
- Add all remaining ingredients to your cooled edamame. The cranberries or cherries will plump slightly as they absorb some moisture from the beans. The feta should be crumbled but not too fine to maintain texture in each bite. Drizzle with olive oil and sprinkle with seasonings, then toss gently to combine everything without breaking up the edamame.
- Final Taste Test:
- Always taste your finished salad before serving to ensure the seasoning is balanced. The feta adds saltiness, so you may need less salt than you think. Add small amounts of additional seasoning until the flavors pop.
The frozen edamame is truly the star of this dish. I discovered its versatility years ago when looking for more plant proteins to incorporate into our family meals. Now my kids request this salad specifically when they see edamame in our freezer, which I consider a huge win for a veggie-focused dish.
Make Ahead Tips
This edamame salad actually improves with a little time in the refrigerator. The flavors meld beautifully as it sits, making it perfect for meal prep. You can prepare it up to three days ahead, keeping it in an airtight container in the refrigerator. The only thing to add just before serving would be any optional fresh herbs, as these will wilt quickly once mixed in.
Easy Substitutions
This recipe welcomes customization based on what you have available. No dried cranberries? Try raisins, chopped dried apricots, or even fresh blueberries in summer. Feta can be swapped for goat cheese or even small cubes of mozzarella for a milder flavor. Not a fan of almonds? Pistachios, pine nuts, or pepitas make excellent alternatives that each bring their own unique flavor profile to the dish.
Serving Suggestions
While perfect on its own as a light lunch, this edamame salad makes a wonderful accompaniment to grilled chicken or fish. For a complete plant based meal, serve alongside a bowl of quinoa or brown rice. It also works beautifully as part of a larger spread for gatherings add it to a mezze platter with hummus, olives, and warm pita for an impressive but effortless appetizer selection.
Nutritional Benefits
Edamame provides a complete plant protein containing all essential amino acids, making this salad particularly valuable for vegetarian and vegan diets. Beyond protein, edamame delivers fiber, vitamins K and B, folate, and manganese. The olive oil contributes heart healthy monounsaturated fats, while the dried fruit offers quick energy and antioxidants. Even the optional almonds bring vitamin E and additional protein to the table, making this a nutritional powerhouse disguised as a simple salad.
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This edamame salad is proof that delicious, nutrient-packed meals can come together in minutes with minimal effort.
Frequently Asked Questions
- → Can I use fresh edamame instead of frozen?
Yes, you can use fresh edamame. Ensure they are shelled and blanched before adding to the salad for the best texture.
- → What can I use instead of feta?
You can substitute feta with goat cheese, ricotta salata, or even a dairy-free alternative if needed.
- → Are dried cranberries a good substitute for cherries?
Definitely! Dried cranberries work well and add a sweet-tart flavor similar to dried cherries.
- → Can this salad be made ahead of time?
Yes, you can prepare the salad a few hours ahead, but add the almonds and fresh basil or mint just before serving to retain their crunch and flavor.
- → How should I store leftover salad?
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Toss again before serving.
- → Can I add additional vegetables to this salad?
Absolutely! You can enhance the salad with cucumber, cherry tomatoes, or even roasted red peppers for extra flavor and texture.