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Mediterranean Edamame Salad | Fresh & Protein-Rich
(0)
20 min
Quick
Gurkerl Küche
Dieser farbenfrohe mediterrane Edamame-Salat bringt frischen Wind in die herbstliche Küche. Knackige grüne Edamame verbinden sich mit cremigem Feta, saftigen Kirschparadeisern, Gurke und aromatischen Kalamata-Oliven. Ein zitronig-kräuteriges Dressing und geröstete Pinienkerne runden diesen vollwertigen Hauptspeisensalat perfekt ab.
Preparation method
Preparation
Bring a pot of generously salted water to a boil. Add the frozen edamame and blanch for 4 to 5 minutes. Drain immediately and rinse with cold water to preserve the vibrant green colour. Drain well.
Halve or quarter the cherry tomatoes. Wash the cucumber, halve lengthwise, and cut into bite-sized slices. Peel the red onion and cut into thin half-rings. Roughly chop the Kalamata olives. Finely chop the fresh mint and flat-leaf parsley.
Toast the pine nuts in a non-stick pan without oil over medium heat for 2 to 3 minutes until golden brown (or briefly toast in an oven preheated to 180 °C) until wonderfully fragrant. Allow to cool on a plate.
Chef's tip
For an extra crispy touch, you can additionally bake some flatbread or pita bread in the oven until crispy and serve alongside.
The salad is ideal to prepare the day before for meal prep. It is best to mix in the feta and toasted pine nuts shortly before serving.
Ingredients
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