Ingredients:
- 12 ounces shelled edamame (about 2 1/3 cups)
- 1 1/2 cup chopped cucumber
- 1 cup diced red pepper
- 8 ounces cubed feta cheese
- 1/3 cup finely chopped red onion
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 Tablespoons fresh minced parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions:
- Cook edamame according to package instructions. For best results, cook al dente.
- Prepare the veggies by shelling the edamame (if necessary) and chopping the cucumbers, p, and red onion. Set aside.
- Cube the feta into 1/2 inch pieces.
- Combine the ingredients for the vinaigrette in a small jar or container with a lid. Close the lid and shake well.
- Assemble the salad by combining the edamame, cucumbers, peppers, red onion, feta, and vinaigrette to a medium mixing bowl. Toss gently until combined.
notes:
Recipe Variations
- Use any type of cucumber in place of mini cucumbers
- Substitute mini peppers or any color of bell pepper
- Substitute sliced green onions for red onion
- Add additional veggies, such as avocado, carrots, or shredded cabbage
- Use shaved parmesan or crumbled goat cheese in place of feta
- Omit the cheese for a dairy-free recipe
