Need a quick, meatless salad that still packs a decent amount of protein? This Asian Edamame Salad is a winner. All of the best fresh Asian flavors like ginger, garlic, cilantro … creamy avocado and refreshing cucumber. And best of all, it’s a breeze to throw together.

asian edamame salad with cucumber from www.lillieeatsandtells.com

This base of this Asian edamame salad recipe is made of edamame (obvs), cucumber, and bell pepper — but the mix of herbs and spices are everything. Plenty of fresh ginger, minced garlic, and rice wine vinegar give the salad so much flavor! All you need then is a few bits and pieces to bring it all together.

Asian edamame salad with fresh ginger, garlic, and cilantro www.lillieeatsandtells.com

How to Make Asian Edamame Salad

You’ll Need:

  • Fresh ginger (or 2 frozen cubes- I buy mine at Trader Joe’s or Vons and can’t live without)
  • Minced garlic (or frozen cubes)
  • Balsamic or rice wine vinegar (I used Baker and Olive Honey Serrano vinegar) (30 g)
  • Bell pepper, diced (310 g)
  • Cucumber, diced (310 g)
  • Shelled edamame, steamed (280 g)
  • Avocado, diced (130 g)
  • Cilantro, chopped (60 g)
  • Chives (or scallions), chopped (10 g)
  • Kosher salt 
  • Pinch of red pepper flakes

Start by adding the ginger, garlic, and vinegar to the bottom of a large bowl and whisking them together. If using frozen cubes, make sure they’re fully thawed before you add everything else. (Sometimes I give them a few seconds in a dish in the microwave. )Then, in the same bowl, toss in your diced bell pepper, cucumber, edamame, avocado, cilantro, and chives. Season with salt and red pepper flakes and toss well. Don’t forget! You can always toss on some optional crushed cashews, peanuts, or almonds too.

I mean duh. Extra fats make everything better. (Log those on your own if you’re tracking!)

Tasty and macro-friendly Asian edamame cucumber salad by www.lillieeatsandtells.com

Serving Suggestions

If you’d like to add meat to this dish, you can’t go wrong with grilled chicken or shrimp. Seared ahi tuna would be amazing! Try any of these tasty protein options:

Sweet Chili Glazed Cilantro Grilled Chicken – Lillie Eats and Tells

Weekly Bulk Apple Cider Dijon Grilled Chicken – Lillie Eats and Tells

The salmon from my Soy Ginger Salmon and Asian Slaw recipe would also be delicious!

Similar Recipes

Looking for other dishes to use any leftover edamame in? Here are a few other Asian-inspired dishes that are sure to become favorites!

Thai Basil Turkey Veggie Skillet – Lillie Eats and Tells

Easy Spiced Pork Poke Bowl – Lillie Eats and Tells

Quick and Light Thai Zoodle Salad – Lillie Eats and Tells

Are you following along on Instagram? Be sure to check in there for snack ideas, quick recipes, and more! You can also check out my Lillie Eats and Tells Macro Friendly Cookbook for more on macro-friendly eating, and even more recipes!

Asian Edamame Salad

This Asian Edamame Salad hosts your favorite traditional Asian herbs and spices, as well as a solid serving of protein. And best of all, it comes together so fast!
Course Quick, Salad
Cuisine Asian, Healthy
Prep Time 5 minutes
Servings 4
Calories 180 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 2 Tbsp fresh ginger or 2 frozen cubes
  • 2 cloves minced garlic or frozen cubes
  • 2 Tbsp balsamic or rice wine vinegar I used Baker and Olive Honey Serrano vinegar (30 g)
  • 2 bell pepper diced (310 g)
  • 2 cups cucumber diced (310 g)
  • 2 cups shelled edamame steamed (280 g)
  • 1 avocado diced (130 g)
  • 2 cups cilantro chopped (60 g)
  • 2 Tbsp chives or scallions, chopped (10 g)
  • 1 tsp kosher salt
  • Pinch of red pepper flakes

Instructions

  • Add ginger, garlic, and vinegar to the bottom of a large bowl and whisk together. Add diced bell pepper, cucumber, edamame, avocado, cilantro, and chives to the bowl. Season with salt and red pepper flakes and toss well. Toss on some optional crushed cashews, peanuts, or almonds! Enjoy with grilled chicken or shrimp. Seared ahi would be amazing!

Notes

MFP: Lillie Eats and Tells Asian Edamame Salad

Nutrition

Serving: 282gFiber: 10.7gCalories: 180kcalFat: 6.9gProtein: 10.7gCarbohydrates: 21g
Keywords Asian, avocado, cilantro, edamame, ginger, salad

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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