A large quantity of cooked edamame laid out on a surface.

Edamame salad

Edamame is a total power snack: high in protein, low in fat, and a natural source of vitamin E. This salad combines the cute little green pods with crunchy bean sprouts, creamy avocado, and tangy sun-dried tomatoes. What’s not to love?


  • 2 tbsp oil packed sun-dried tomatoes, chopped
  • 2 tbsp olive oil
  • 1 tbsp Spanish paprika
  • ¼ tsp ground cumin
  • Salt and pepper to taste
  • ¼ cup green onions, finely chopped
  • 2 tbsp lime juice
  • 1 cup (250 mL) edamame beans, cooked
  • 2 cups (500 mL) bean sprouts, loosely packed
  • 2 avocados, peeled, pitted and diced


  1. To cook the edamame, bring it to boil in 2 cups of water. Turn to low once boiling, cooking for another 3-5 minutes. Strain and rinse under cold water until cold.
  2. In a large salad bowl, whisk together the first 7 ingredients.
  3. Add in the edamame, bean sprouts and avocado. Toss gently.
  4. Allow to marinate before serving.
  5. Makes 4 servings.

Adapted from Food Network Canada.

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