Mediterranean Cashew Crunch Edamame Salad
This vibrant salad combines protein-rich edamame with crunchy cashews, fresh Mediterranean vegetables, and a zesty lemon-olive oil dressing. It’s colorful, nutrient-dense, and works as a light main or side dish.
⏱ Time
Prep: 15 minutes
Cook: 5 minutes (for edamame, if frozen)
Total: 20 minutes
Ingredients
For the salad:
2 cups shelled edamame (fresh or frozen)
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
½ cup fresh parsley or cilantro, chopped
½ cup roasted cashews, roughly chopped
⅓ cup crumbled feta (optional, for creaminess)
For the dressing:
3 tbsp extra virgin olive oil
Juice and zest of 1 lemon
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
1 garlic clove, finely grated or minced
Salt & black pepper, to taste
Instructions
1. Cook edamame
If using frozen edamame, boil or steam 3–5 minutes until tender. Drain and cool.
2. Prepare the dressing
In a jar, whisk olive oil, lemon juice & zest, Dijon, honey, garlic, salt, and pepper until emulsified.
3. Assemble the salad
In a large bowl, combine edamame, cucumber, tomatoes, bell pepper, onion, parsley, and feta (if using).
Toss with the dressing.
4. Add the crunch
Just before serving, fold in chopped roasted cashews so they stay crunchy.
Notes & Tips
For a creamy variation, add 2 tbsp tahini or Greek yogurt to the dressing.
Cashews can be swapped with almonds, walnuts, or sunflower seeds.
Add cooked quinoa or farro to make it a heartier meal.
Store salad (without cashews) for up to 3 days; add nuts just before eating.
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
Yes — skip the feta or replace with vegan cheese, and use maple syrup instead of honey.
Q: Can I prep this ahead?
Yes — keep dressing separate and add cashews last for best crunch.
Q: What proteins pair well with it?
Grilled chicken, salmon, or chickpeas complement this salad beautifully.
Nutrition information
Calories: ~310 kcal
Protein: 16 g
Carbs: 20 g
Fat: 18 g
Fiber: 6 g