Edamame Salad with Baby Beets Greens
Brighten up your next meal with this vibrant Edamame Salad with Baby Beet Greens—a refreshing medley of tender edamame, nutrient-packed baby beet greens, juicy cherry tomatoes, and crisp cucumber. Tossed in a zesty homemade dressing of olive oil, lemon juice, Dijon mustard, and a hint of honey or maple syrup, this salad delivers the perfect balance of flavors—tangy, sweet, and savory. Ready in just 20 minutes, this healthy recipe is not only quick and easy but also vegan-friendly with a simple substitution. Perfect as a light lunch, side dish, or a colorful addition to your dinner table, this salad is both visually stunning and delightfully nutritious.
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Recipe Information
Ingredients
- 1.5 cups edamame (shelled)
- 2 cups baby beet greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.25 cup red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, chopped)
Instructions
Cook the shelled edamame according to package instructions, usually boiling for about 3 to 5 minutes. Drain and rinse under cold water to cool. Set aside.
Wash and dry the baby beet greens thoroughly to remove any dirt or grit. Set aside.
Halve the cherry tomatoes and slice the cucumber into thin rounds or half-moons. Thinly slice the red onion into slivers.
In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and black pepper to create the dressing. Adjust seasoning to taste.
In a large salad bowl, combine the cooked and cooled edamame, baby beet greens, cherry tomatoes, cucumber slices, and red onion.
Drizzle the dressing over the salad and gently toss everything together until evenly coated.
Sprinkle with chopped fresh parsley for garnish, if desired.
Serve immediately as a fresh and light salad or chill in the fridge for up to an hour before serving for a slightly crispier texture.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 22.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3288 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
