Zesty Edamame Salad

Zesty Edamame Salad

Serves 4

3  cups frozen “shelled/thawed” edamame or fresh edamame

8  cups “chopped” romaine (approx. 2 bunches)

1  cup “halved” cherry tomatoes

½ cup “sliced” English cucumber

½ cup “crumbled” feta cheese

½ cup balsamic vinegar

¼ cup “sliced” Kalamata olives

¼ cup “finely chopped” red onion

¼ cup “finely chopped” fresh basil

3  tablespoons extra virgin olive oil

¼ teaspoon sea salt or to taste (Fleur de Sel preferred)

¼ teaspoon fresh ground pepper or to taste


In a large bowl, whisk together the oil, vinegar, salt, and pepper. Lightly toss in the edamame, romaine, cucumber, and tomatoes. Finally, add the onion, basil, olives, and feta before a toss to gently coat all the ingredients.     

 Diva Tips:

  • Not a fan of feta cheese? Try substituting queso fresco for a milder taste.
  • I love sliced avocado on top of this glorious salad!


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