edamame egg recipes salad
Discover tasty and nutritious edamame egg recipes salad! A protein-packed, easy-to-make dish perfect for a healthy meal or quick lunch.
Ingredients
1 cup shelled edamame
- Edamame is a fantastic source of plant-based protein and fiber. It adds a satisfying crunch to the salad while providing essential nutrients. You can easily find frozen edamame at most grocery stores—just follow the package instructions to cook them.
4 hard-boiled eggs
- Eggs are packed with high-quality protein and healthy fats. They also offer a rich creamy texture that balances the freshness of the veggies. To make the eggs, simply boil them for about 10-12 minutes, and you’re all set.
2 cups mixed greens
- Choose a blend of your favorite leafy greens like spinach arugula, or a spring mix. These provide a refreshing, nutrient-rich base for your salad and are a great source of vitamins and minerals, helping to keep you energized.
1 cup cherry tomatoes, halved
- These juicy little gems not only add a burst of color to your salad but also bring antioxidants and vitamin C. The sweetness of the tomatoes pairs perfectly with the other savory ingredients.
1 cucumber, sliced
- Fresh cucumber slices add a crisp refreshing crunch that contrasts nicely with the creaminess of the eggs. Plus, cucumbers are hydrating and low in calories, making them a great addition to any salad.
2 tbsp olive oil
- A heart-healthy fat olive oil helps bring all the ingredients together with a smooth, flavorful dressing. It’s a simple yet delicious way to add a touch of richness to the salad.
1 tbsp lemon juice
- A squeeze of lemon juice brightens up the salad and adds a zesty kick. It helps balance the flavors and adds a fresh citrusy note that ties everything together.
Salt and pepper to taste
- A little salt and pepper goes a long way in bringing out the natural flavors of the ingredients. Don’t be afraid to season generously to enhance the taste.
Instructions
Boil the Eggs
- First, place your eggs in a medium saucepan and cover them with cold water. Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat and let them simmer for about 10-12 minutes for hard-boiled eggs. When done, transfer the eggs to an ice water bath to stop the cooking. Once they’re cool, peel and slice them into rounds or quarters based on your preference.
Cook the Edamame
- While the eggs are cooling, it’s time to prepare your edamame. If you’re using frozen edamame, cook them according to the package instructions (usually around 3-5 minutes of boiling). Once done, drain the edamame and set them aside to cool. Edamame is a great source of protein, and it adds a satisfying crunch to the salad.
Chop Your Fresh Veggies
- Next, slice the cucumber into thin rounds and halve the cherry tomatoes. These fresh vegetables will bring a juicy and crisp element to the salad, perfectly balancing the creaminess of the eggs and the crunch of the edamame. You can also chop any other veggies you like, such as bell peppers or radishes, for extra color and flavor.
Assemble the Salad
- In a large salad bowl, toss together your mixed greens, edamame, cucumber slices, and halved cherry tomatoes. These veggies will form a vibrant base for your salad. The mixture should be light and colorful, providing a nice contrast to the richness of the eggs.
Add the Eggs
- Once your salad base is ready, carefully place the sliced hard-boiled eggs on top. The eggs will add a smooth, creamy texture that complements the crunchiness of the edamame and vegetables. For a little extra flavor, lightly season the eggs with a pinch of salt and pepper.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to taste. The olive oil provides richness, while the lemon juice brightens the salad with a refreshing citrus zing. Drizzle the dressing over the salad and toss gently, making sure every ingredient is coated.
Serve and Enjoy!
- Your Edamame Egg Salad is now ready to serve! It’s perfect for lunch, dinner, or a refreshing snack. This salad is easy to prepare, light yet filling, and packed with protein and fresh flavors. For meal prep, you can store leftovers in an airtight container in the fridge for up to two days.
Notes
Nutrition Information (Per Serving):
- Calories: 250
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 180mg
- Sodium: 350mg
- Carbohydrates: 16g
- Fiber: 6g
- Sugar: 3g
- Protein: 20g
- Vitamin A: 10%
- Vitamin C: 12%
- Calcium: 8%
- Iron: 15%