Cucumber Edamame Salad
Servings: 2 servings
Fresh and flavorful cucumber edamame salad is simple, yet satisfying! It’s your must try spring salad.
- 1 ½ tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 mini cucumbers or english cucumbers
- 2 medium roma tomatoes
- 1 cup shelled edamame fresh or frozen, I used frozen
- 1 tablespoon chopped fresh dill
In a large bowl, combine olive oil, lemon juice, salt and pepper.
Slice the cucumber into thin disks.
Halve the tomatoes and scoop out the seeds for another use. Dice the remaining tomatoes.
Add the cucumbers, tomatoes, edamame and dill into the bowl with olive oil mixture.
Mix until well combined and serve immediately.
Calories: 256kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 599mg | Potassium: 1113mg | Fiber: 8g | Sugar: 10g | Vitamin A: 859IU | Vitamin C: 31mg | Calcium: 122mg | Iron: 3mg