Edamame Salad with Feta and Dill

High-protein edamame salad with feta, dill, and apple cider vinegar dressing.

Edamame Salad with Feta and Dill

This high-protein edamame salad is loaded with feta, fresh dill, and a tangy apple cider vinegar dressing. No cucumber or corn taking up half the bowl, which is why each serving has 12 grams of protein. Ready in 10 minutes and even better the second day.

5 from 1 vote

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Prep Time 10

Total Time 40

Serving servings

Ingredients

Salad:

20 oz frozen shelled edamame, thawed (about 4 cups, usually 2 bags)
¼ cup finely diced red onion, soaked in cold water for 10 minutes if you want to mellow the bite
½ cup crumbled feta cheese
¼ cup fresh dill, chopped (add more if you want it extra herby)
¼ cup fresh parsley, chopped

Dressing:

⅓ cup olive oil
3 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1 tablespoon maple syrup or honey, optional for a little sweetness
1 teaspoon garlic powder
1 teaspoon onion powder
Fresh cracked black pepper, to taste
½ teaspoon salt, or to taste

Instructions

Thaw the edamame: Add the frozen edamame to a colander and run cool water over it for 2 to 3 minutes, tossing with your hands until no icy bits are left. Shake off as much water as you can and pat dry with a clean kitchen towel. Wet edamame waters down the dressing, so this part matters.
Build the salad: Add the edamame, red onion, feta, dill, and parsley to a large bowl and toss to combine.
Make the dressing: Whisk the olive oil, apple cider vinegar, Dijon, maple syrup, garlic powder, onion powder, black pepper, and salt in a small bowl until smooth and emulsified.
Dress and toss: Pour the dressing over the salad and toss until everything is coated. You want the edamame glossy, not swimming.
Let it chill: Refrigerate for at least 30 minutes before serving. This is the step people skip, and it makes all the difference. The edamame soaks up the dressing and the herbs mellow into everything.

Notes

Buying edamame: Look for frozen shelled edamame, sometimes labeled mukimame, in the frozen vegetable section. You need about 20 ounces, usually two bags. Edamame in the pod won't work unless you want to shell four cups by hand.

Dry it well: Pat the thawed edamame completely dry before it goes in the bowl. Wet edamame thins the dressing and it pools at the bottom instead of coating anything.

Use fresh dill, not dried: Dried dill goes dusty and flat here, and the dill is the whole point of this salad.

Substitutions: For dairy-free, skip the feta and add a diced avocado plus an extra pinch of salt. Mint can replace some of the dill. To make it a meal, stir in a cup of cooked quinoa or a rinsed can of chickpeas.

Storage: Keeps in an airtight container in the fridge for up to 4 days, and it's best on day 2 and 3. Don't freeze it, the feta turns grainy.

Nutrition

Course Salad, Side Dish

Cuisine Greek, Mediterranean

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