Edamame Salad

The ratio of protein and carbohydrates makes this salad ideal for a light lunch or snack. Try serving it with brown rice for a more substantial meal.

Serves: 4
Hands-on time: 15 minutes
Total time: 15 minutes plus refrigeration (2 to 3 hours)


  • 10 oz frozen shelled edamame
  • 2 green onions, sliced
  • 1 sheet nori (seaweed), crumbled
  • 1/4 cup rice wine vinegar
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp Nanami Togarashi (Asian seasoning blend)


  1. Cook edamame according to package directions; set aside.
  2. In a medium bowl, combine edamame with onions and nori.
  3. In a small bowl, whisk together vinegar, oil, salt and Nanami Togarashi; add to edamame mixture and combine thoroughly. Refrigerate for 2 to 3 hours before serving, for best results; can be kept in fridge for up to 4 days.

Nutrients per 1/2-cup serving: Calories: 130, Total Fat: 6 g, Sat. Fat: 0 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 0 g, Omega-3s: 30 mg, Omega-6s: 300 mg, Carbs: 10 g, Fiber: 4 g, Sugars: 1 g, Protein: 8 g, Sodium: 160 mg, Cholesterol: 0 mg

Nanami Togarashi can be found in the Asian section of most supermarkets or health food stores. But if you can’t locate the seasoning, red chile pepper flakes may be substituted.