edamame egg recipes salad
This easy-to-make edamame egg recipes salad is a protein-packed, nutritious meal, combining edamame, boiled eggs, fresh veggies, and a flavorful dressing. It’s a versatile, quick option for lunch, dinner, or meal prep, providing a satisfying blend of textures and flavors.
Equipment
- 1 Pot For boiling eggs and cooking edamame.
- 1 Knife For chopping vegetables and eggs.
- 1 Bowl For assembling the salad.
- 1 Strainer For draining edamame and vegetables, if needed.
Ingredients
- 1 cup Edamame Edamame beans Cooked and cooled
- 4 Eggs Eggs Hard-boiled
- 1/2 cup Cherry Tomatoes Cherry tomatoes Halved
- 1/2 cup Cucumber Cucumber Diced
- 2 tbsp Olive oil Olive oil For dressing
- 1 tbsp Soy sauce Soy sauce Optional for extra flavor
- 1 tbsp Lemon juice Lemon juice For tangy dressing
- 1 tsp Salt Salt To taste
- 1/2 tsp Black pepper Black pepper To taste
Instructions
- Cook the Edamame: In a pot of boiling water, blanch or steam the edamame for about 4-5 minutes until tender. Drain and set aside to cool.
- Prepare the Eggs: Boil the eggs until hard-boiled (approximately 10 minutes). Peel and chop them into bite-sized pieces.
- Assemble the Salad: In a large bowl, combine the edamame, chopped eggs, cherry tomatoes, and cucumber.
- Add Dressing: Drizzle the olive oil, soy sauce, and lemon juice over the salad, then season with salt and pepper. Toss everything to combine.
- Serve: Enjoy immediately or store in the fridge for later.
Notes
- You can customize the salad with other vegetables like bell peppers or avocado.
- For a vegan option, replace the eggs with tofu or chickpeas.
- This salad can be stored in the fridge for up to 3 days when kept in an airtight container.