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Justine Doiron

just real good food

Beans + Grains + Bowls, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegetables, Vegetarian · December 28, 2021

Edamame Salad with Parmesan, Basil & Mint

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This edamame salad is almost painfully simple. It’s the epitome of what I love to eat (and make!) for a quick, healthy, filling and straight-up delicious lunch. Because truly, we never give the soy bean the credit that it deserves. Edamame is DELICIOUS, and it’s such a neutral, blank canvas that can really hold onto whatever flavor you give it.

This recipe combines classic Italian flavors with a bit of a fresh new twist. Everything can be adapted to fit what’s in your pantry, and it’s perfect for that end-of-the-week fridge clean out. Plus it can easily be made ahead of time and used as meal prep, or even be made plant-based for an easy vegan side dish. I’m going to be cliche and say the possibilities are endless 😉 Read on for the five minute recipe, or just jump to the recipe box below!

Table of contents

  • Why edamame for this salad recipe?
  • What herbs does this edamame salad need?
  • Full ingredient list for this 5-minute lunch recipe
  • How to bring this edamame salad together
  • Looking for other vegetable dishes & salad ideas?

Why edamame for this salad recipe?

I mentioned this a bit in the intro paragraph, but I LOVE edamame. Edamame is a way to treat immature soybeans in the pod, boiling them for consumption. So think of edamame as a soybean before it reaches it’s full growth potential. The preparation of edamame originated in East Asian countries. What I love is now frozen and prepared edamame is so easily available in the US, and it only contains one ingredient – beans.

Edamame is also such a hearty but mild flavor that it works perfectly in a recipe where the flavors are more pronounced and must be absorbed by the base ingredient. Edamame is the perfect base and really holds together the whole structure of the salad. Plus – protein! Just perks, y’know?

Now I know I know, not everyone’s stomach agrees with soy, so if you are trying to avoid soy for any reason, you can totally sub in a canned bean of your choice for this recipe. Just make sure to rinse and dry the beans beforehand, and you should be good to go.

What herbs does this edamame salad need?

Now – you might be shook when I say this, but mint and parmesan are a DREAM together. There’s a perfect mix of salty, fresh and herby when you combine the two. So in this recipe, mint is really the star.

But I also add basil as a sweet, fun-loving sidekick. It’s an extra add-on to the recipe, but I promise you’ll miss her if she’s gone.

Full ingredient list for this 5-minute lunch recipe

Now even though this recipe is super short, it does require a few things from the pantry. Here’s the full list of what to have on hand:

  • 1 & 1/2 cup frozen edamame, beans only
  • 1/4 cup fresh mint leaves, loosely packed
  • 1/4 cup fresh basil leaves, loosely packed
  • 1 slice preserved lemon
  • 1 small lemon for zest and juice
  • extra virgin olive oil
  • salt & pepper to taste
  • 2-3 tbsp freshly grated parmesan cheese

How to bring this edamame salad together

No cooking required – because sometimes….you need that <3 Here’s the step-by-step!

  • In a large bowl, microwave the edamame until it is thawed, about 1-2 minutes.
  • Roll up both the mint and basil to do a chiffonade cut. Dice up the preserved lemon. If you don’t have preserved lemon on hand, no worries! Instead, just double the amount of the fresh lemon measurements that I call for below.
  • Toss the herbs and lemon in with the edamame. Add a generous pour of olive oil and toss to coat. Season the salad with a lot of salt, pepper and the juice from 1/2 of the lemon.
  • Once the salad is well combined, grate the parmesan over the top. Then grate on some lemon zest. Top with more black pepper and serve!

Looking for other vegetable dishes & salad ideas?

They are probably my favorite recipe to make. Here’s a few popular posts from the blog!

Lemon Tahini Salad with Radishes, Dates & Sesame Seeds
This salad is creamy, fresh, crunchy and the epitome of refreshing. I never thought it would be a salad I would crave, but now I do. It's perfect in a hand-held way, or just in a large bowl. You can really do what you want with it!
Check out this recipe
Sticky Balsamic Shallots with Basil Breadcrumbs
These jammy shallots are a perfect, but unexpected side dish. The shallots caramelize with balsamic vinegar, turning all sweet and savory at once. Basil breadcrumbs add a much-needed texture to the dish, making it an easy but impressive vegetable recipe. If you never thought you'd be down to eat an entire allium as a part of your meal, just you wait for this one.
Check out this recipe
Finished sticky shallots with basil breadcrumbs
Crispy Chickpeas with Sage & Rosemary
Oven-baked crispy chickpeas are the best quick snack. These are rich with warm, fall flavors and the perfect level of crisp. It's an easy, simple snack that you will want to devour in seconds.
Check out this recipe

And that’s it for this edamame salad recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Edamame Salad with Parmesan, Basil & Mint

This salad is so easy and so delicious, plus it's packed with protein. Perfect for any time you want a quick-but-craveable lunch
Print Recipe Pin Recipe
Prep Time:5 minutes mins
Cook Time:5 minutes mins
Course: Main Course, Side Dish
Cuisine: American, Fusion, Italian
Keyword: basil, edamame, mint, parmesan, protein, salad

Ingredients

  • 1 & 1/2 cup frozen edamame beans only
  • 1/4 cup fresh mint leaves loosely packed
  • 1/4 cup fresh basil leaves loosely packed
  • 1 slice preserved lemon
  • 1 small lemon for zest and juice
  • extra virgin olive oil
  • salt & pepper to taste
  • 2-3 tbsp freshly grated parmesan cheese

Instructions

  • In a large bowl, microwave the edamame until it is thawed, about 1-2 minutes.
  • Roll up both the mint and basil to do a chiffonade cut. Dice up the preserved lemon. If you don't have preserved lemon on hand, no worries! Instead, just double the amount of the fresh lemon measurements that I call for below.
  • Toss the herbs and lemon in with the edamame. Add a generous pour of olive oil and toss to coat. Season the salad with a lot of salt, pepper and the juice from 1/2 of the lemon.
  • Once the salad is well combined, grate the parmesan over the top. Then grate on some lemon zest. Top with more black pepper and serve!

Posted In: Beans + Grains + Bowls, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegetables, Vegetarian

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Comments

  1. Courtney says

    January 17, 2022 at 4:25 pm

    is this for 1 serving?

    • Justine says

      January 20, 2022 at 12:33 pm

      1-2 I believe! But it should say in the recipe box 🙂

Trackbacks

  1. Edamame Salad with Parmesan, Basil & Mint — Justine Snacks | My Meals are on Wheels says:
    January 3, 2022 at 10:20 pm

    […] Edamame Salad with Parmesan, Basil & Mint — Justine Snacks […]

  2. Herby Lentil, Feta & Olive Bowl - Justine Snacks says:
    January 17, 2022 at 3:17 pm

    […] you’re familiar with my five-minute edamame bowl, think of this herby lentil salad as its younger, Gen Z sister who is the same basic concept, but […]

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