Paleo Edamame Salad
Elevate your salad game with this vibrant Paleo Edamame Salad, a nutritious and colorful dish that's bursting with fresh flavors. Perfectly tender edamame pairs seamlessly with crunchy cucumbers, sweet cherry tomatoes, and crisp red bell pepper, while aromatic cilantro and red onion add depth and zing. A zesty lime and olive oil dressing sweetened lightly with honey brings all the ingredients together in a bright, refreshing harmony. To top it off, creamy avocado adds a luscious texture that takes every bite to the next level. Quick and easy to make in under 20 minutes, this protein-packed salad is naturally gluten-free, paleo-friendly, and ideal as a light main or a flavorful side dish. Whether you're meal prepping or serving a crowd, this salad is guaranteed to be a hit!
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Recipe Information
Ingredients
- 2 cups Frozen edamame (shelled)
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.25 cup Red onion
- 0.5 cup Fresh cilantro
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Avocado
Instructions
Begin by preparing the frozen edamame. Bring a medium saucepan of water to a boil. Add the edamame and cook for 3-5 minutes, or until tender. Drain and rinse under cold water to cool it quickly.
While the edamame is cooling, halve the cherry tomatoes and place them in a large mixing bowl.
Slice the cucumber in half lengthwise, scoop out the seeds, and chop it into bite-sized pieces. Add to the tomatoes.
Remove the seeds from the red bell pepper, chop it into small squares, and add it to the bowl.
Finely dice 0.25 cup of red onion and add to the mixing bowl.
Chop 0.5 cup of fresh cilantro and incorporate it into the vegetable mix.
In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of lime juice, and 1 teaspoon of honey. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Add the cooled edamame to the bowl of vegetables. Pour the prepared dressing over the salad.
Gently toss the salad to ensure the vegetables are evenly coated with the dressing.
Just before serving, dice the avocado and gently fold into the salad to prevent it from mushing.
Serve immediately as a refreshing side dish or a light meal.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 28.9 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3551 mg | 76% | |
*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.
