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Edamame Almond Salad

Edamame Almond Salad
Prep time: , Cook time: , Total time:


A perfect solution to those after-work blues when cooking sounds like a chore. Quick, easy and a beautiful side to pair to any dish.



1 (12-ounce) package frozen edamame, thawed

1 large red bell pepper

1/3 cup sliced almonds, roasted

2 tablespoons almond oil

1 tablespoon rice wine vinegar

1 teaspoon soy sauce

Sea salt to garnish



Squeeze the end of each edamame pod to remove beans; discard pods and place beans in a medium bowl.

Trim and seed bell pepper; slice into very thin strips, each about 1 1/2 inches long; add to beans, along with almonds. 

In a small bowl, whisk together oil, vinegar and soy sauce. Pour over salad and dress gently. 

Garnish with a light sprinkling of sea salt, and serve. Or, cover and refrigerate for up to 3 days.

Nutritional Info:

Nutritional Info:

Calories 243; Fat 16 g; Sat Fat 1.5 g; Mono Fat 8.3 g; Poly Fat 4.9 g ; Protein 13 g; Carb 14 g; Fiber 5 g; Cholesterol 0 mg; Sodium 310 mg; Calcium 190 mg; Potassium 678 mg; Vitamin E 5.3 mg*;


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