Cucumber Edamame Salad
Cucumber Edamame Salad is a refreshing and nutritious dish that combines crisp cucumbers, protein-packed edamame, and colorful bell peppers, all tossed in a zesty lemon-olive oil dressing. This vibrant salad is not only quick to prepare in just 15 minutes but also perfect for meal prep or as a light lunch. With its satisfying crunch and bright flavors, it’s an ideal option for busy weekdays or social gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking
- Cuisine: American
Ingredients
Scale
- 2 cups diced cucumbers (about 1 large cucumber)
- 1 cup shelled edamame (thawed if frozen)
- 1 cup chopped bell peppers (red or yellow)
- ½ small red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Wash and dice the cucumbers, chop the bell peppers, and slice the red onion. Combine these ingredients in a large mixing bowl.
- Thaw the edamame by placing it in warm water for about five minutes; drain and add to the bowl.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
- Chill in the refrigerator for at least 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 170
- Sugar: 3g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg