Greek Edamame Salad
If you’re looking for a non-dairy source of calcium, edamame is a great choice. It is also loaded with fiber and muscle-building protein. This easy Greek Edamame Salad is sure to satisfy you for lunch or a light dinner.
Some may be surprised at the fat content of this recipe, given that it’s a vegetable based salad. The fat comes from the olives and olive oil, edamame, and feta. Not all fat is bad, and in fact, we need it in our diets in order to feel satisfied when we eat and to assist in our ability to metabolize certain fat-soluble vitamins. Fat is also part of the structure of every cell, is essential to brain health, healthy hair, skin, and nails, hormone structure and function, and may even play a role in regulating our mood. This recipe is rich in healthy fats so don’t let the total grams of fat per serving scare you away from enjoying it. If you’ve heard of the world’s healthiest diet-the Mediterranean way of eating-this salad fits the heart-healthy guidelines that the Mediterranean diet is based upon.Theresa Jackson RD, CSOWM, CDN
- 2 large garlic cloves minced fine
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- Black pepper to taste
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 3 cucumbers halved, seeded and chopped
- 2 red bell peppers chopped
- 1 large red onion chopped
- 4 oz feta cheese cubed
- 6 Roma tomatoes seeded and chopped
- 2 oz pitted Kalamata or green olives halved
- 1 bag (16 oz) frozen edamame thawed
In a small bowl, combine all dressing ingredients. Set aside.
In a large bowl, combine all salad ingredients and gently stir to mix together. Add the dressing and toss to coat. Refrigerate overnight and serve.
Yield: 8 servings
Serving Size: 3/4 cup salad
Saturated Fat: 4g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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