Name: Edamame Salad with Cucumbers and Feta
Prep time: 10 min
Total time: 10 min
Yield: 4, 4-6 servings
Cuisine: mediterranean
Ingredients: 1/4 cup extra virgin olive oil; 3 tbsp red wine vinegar; 2 small to medium cloves garlic, minced; 1/2 tsp kosher salt; 1/2 tsp Aleppo pepper flakes (or 1/4 tsp red pepper flakes); 1 1/2 cups shelled edamame, well-drained (I use thawed from frozen); 3 cups chopped Persian cucumber; 1/2 cup feta cheese, crumbled; 1/3 cup thinly sliced green onions; 1/3 cup fresh flat leaf parsley, chopped

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Edamame Salad with Cucumbers and Feta

Nutrition Facts

Per serving · recipe makes 4 · 10m total

Servings

Calories

12% of a 2,000 cal day

239KCAL

Protein

9g17% DV

% DAILY VALUE

Total Fat20g

25%

Saturated5g

23%

Unsaturated15g

—

Total Carbs9g

Fiber3g

11%

Total Sugars3g

—

incl. Added Sugars0g

Starch3g

—

Sodium514mg

22%

% Daily Value is based on a 2,000 calorie day.

A quick, bright salad of edamame, cucumbers, and feta with red wine vinaigrette and fresh herbs. Crunchy and tangy, perfect alongside grilled meats or as a light lunch.

Ingredients

4 SERVINGS

For the dressing

¼ cupextra virgin olive oil
3 tbspred wine vinegar
2small to medium cloves garlic — minced
½ tspkosher salt
½ tspAleppo pepper flakes — or red pepper flakes

For the salad

1½ cupsshelled edamame — thawed from frozen, well-drained
3 cupsPersian cucumber — chopped
½ cupfeta cheese — crumbled
⅓ cupgreen onions — thinly sliced
⅓ cupfresh flat leaf parsley — chopped

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

10m total

Read the method on hummusapien.comAlexis Joseph, MS, RD’s original page

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sidemediterraneansaladgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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