edamame salad

Edamame Salad


  • 5 leaves romaine lettuce
  • 4 ounces mesclun or spring mix lettuces
  • 1 ½ cups (8 ounces) shelled edamame
  • 1 cup grape tomatoes, halved
  • ¼ teaspoon fleur de sel or coarse sea salt
  • ½ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ¾ teaspoon fresh thyme leaves
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • handful of soy nuts (also called roasted and salted soybeans)


Stack the romaine leaves on a work surface. With a sharp knife, shred them c1III I place into your salad bowl. Add the mesclun, edamame, and tomato halves. Spri11I 11 with the fleur de sel or coarse sea salt. In a jar or container, whisk or shake the olive oil, balsamic vinegar, thyme, cayenne pepper, and black pepper.

Pour the dressing over the salad and toss to mix. Sprinkle in the soy nuts. Transfer to chilled salad plates.

Status: Parve
Prep Time: 5 minutes
Cook Time: none
Yield: 6 servings

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Recipe by Susie Fishbein