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This easy edamame salad is packed crunchy veggies, fresh herbs, and tossed in a simple lemon vinaigrette. It’s full of plant-based protein and fiber, and pairs wonderfully with an assortment of meals.
If you love edamame you have to make my Asian edamame salad and cucumber avocado edamame salad.
Table of Contents
Why You’ll Love This Easy Edamame Salad
Easy to make – This salad comes together in one bowl. Whisk the vinaigrette in the salad bowl first and then dumb in the rest of the salad ingredients. Easy peasy!
Fresh and flavorful – Fresh herbs and lemon juice give this edamame salad a bright, fresh and herbaceous flavor!
Simple ingredients – This salad is made with minimal ingredients, most of which you’ll find in the produce section. Because of its simplicity, be sure to pick out the freshest and best looking vegetables and herbs.
Healthy salad – Edamame is a wonderful source of plant-based protein and fiber. It’s also rich in vitamins and mineral, especially vitamin K and folate.
Ingredient Notes
Edamame – Shelled edamame can be found with the frozen vegetables at the store. Buying it already shelled will save you a lot of time.
Cucumber and red bell pepper – I like to used Persian or English cucumber for this salad because you don’t have to peel them and they’re extra crisp.
Green onion – The mild onion flavor of green onion works well in this salad and doesn’t overpower the other ingredients.
Parsley and dill – Flat leaf parsley and dill give the salad a wonderful fresh flavor.
Dried oregano – Herbaceous, sweet, with hints of anise flavor.
Lemon – Fresh lemon juice brightens up the flavor of the salad. Use fresh squeezed lemon juice.
Honey – If the vinaigrette is too tart for your liking, add 1-2 teaspoons of honey.
Olive oil – Extra virgin olive oil is best for salads.
How to Make Edamame Salad
In a large salad bowl whisk together the lemon juice, oregano, olive oil, salt and pepper.
Add the shelled edamame, cucumber, red bell pepper, and fresh herbs to the salad bowl.
Toss everything together until it’s coated in the lemon vinaigrette. Taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.
Substitutions and Variations
- Swap red bell pepper with any colored pepper.
- Use different herbs. If you don’t like dill try adding chopped cilantro, mint, or thyme leaves combined with the parsley.
- Add cheese. Cubed or crumbled feta would be excellent added to this edamame salad.
- Add extra veggies. Shredded carrots, tomatoes, avocado, or corn would all be delicious.
- For a crunchy element sprinkle in shelled pistachios, chopped peanuts, sesame seeds, or pepitas.
- For extra fiber, add in a can of drained and rinsed and drained chickpeas.
- If you love garlic, use a 1/4 teaspoon garlic powder or grate in one small clove.
What to Serve with Edamame Salad
Any protein will pair well with this salad, chicken, fish, steak, or tofu.
If you’re in the mood for chicken serve the salad with these Greek lemon chicken skewers, lemon basil chicken, or grilled tahini chicken.
Asian flank steak and garlic butter steak bites are great options if you enjoy beef.
If fish is more your style, serve it with this baked salmon, spicy shrimp with feta dip, or chipotle maple grilled salmon.
Make Ahead and Storage
Prep the vegetables a day ahead of time and store them in an airtight container. All you need to do the day you serve the salad is whisk the vinaigrette, add in the veggies and herbs, toss together, and serve.
The edamame salad will keep in an airtight container in the refrigerator for up to 4 days. It can be eaten cold or at room temperature. This salad can’t be frozen.
More Easy Salad Recipes
Craving more simple and delicious salads? I’ve got you covered!
For seasonal summer salads to serve with your favorite grilled protein, I recommend this corn tomato salad, blueberry corn feta salad, and cucumber tomato salad.
When the weather cools off it doesn’t mean salads have to stop. Try this roasted vegetable salad, winter fruit salad, or pear blue cheese salad.
Did you make this edamame salad? I’d love if you’d leave a recipe rating and review below.
Edamame Salad
Ingredients
- 1 lemon, juiced (1/4 cup)
- 2 tablespoons olive oil
- 1 – 2 teaspoon honey optional
- 1/2 teaspoon oregano
- Kosher salt and freshly ground black pepper to taste
- 12 ounces shelled edamame
- 1 cup chopped Persian cucumbers
- 1 cup diced red bell pepper
- 3 green onions, thinly sliced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped flat leaf parsley
Instructions
- In a salad bowl, whisk together the lemon juice, olive oil, dried oregano, salt and pepper.
- Add the remaining ingredients to the salad bowl and toss everything together until it's coated in the vinaigrette. Taste for seasoning and adjust if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.