With edamame, chickpeas, apples, cashews and avocado dressing, this edamame salad is perfect if you’re looking for make-ahead lunches this week.
We’re always looking for easy healthy lunch ideas and came across an edamame salad recipe from 86 Lemons. I immediately knew I wanted to make it. Contrary to what most people think healthy salads are quite hard to find. Most salads get overloaded with bad calories from dressings, but not the case with this recipe.
Ryan used to make lunches for both of us all the time, however when he started his new job, he got free lunch every day. While that’s great for him, it led to me being on my own for lunches. I’m still a fan of meal prepping on Sunday’s and then having it for the majority of the week. While it’s sometimes a drag cooking a big meal on Sunday in addition to dinner, it makes it so much easier during the week to just grab a container and put it in a lunchbox in the morning. And this edamame salad is really the perfect make-ahead lunch. There’s an avocado lime dressing that you mix it with that really puts this over the top. I’ve added chicken to it before for extra protein to last me through my busy day. Enjoy!
What Ingredients are in this Edamame Salad Recipe?
- Produce – avocado, ginger, shallot, garlic, lime, basil, edamame, apples
- Apple cider vinegar
- Olive oil
- Maple syrup
- Spices – salt, cumin, ginger, cayenne pepper
What is Edamame?
Edamame are immature soybeans. They are green and are different from regular soybeans, which are typically light brown. They’re mostly sold frozen which makes them easy to prepare. They have quite a few benefits including being high in protein and rich in vitamins and minerals that may be linked to reducing a variety of cancers.
Other Salad Recipes
- Chicken Chickpea Pesto Salad
- Healthy Kale Caesar Salad
- Mango, Kale and Quinoa Salad
- Summer Quinoa Salad
- Fall Harvest Salad
Edamame, Chickpea and Apple Power Salad
- 1 large avocado
- 1 in ginger root, skin removed and chopped
- 1 shallot, diced
- 1 garlic clove, minced
- 3 tbsp fresh lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 3 tbsp fresh basil, chopped
- 1 (15 oz can) chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground ginger
- 1/8 tsp cayenne pepper
- 1/2 cup cashews
- 1/2 cup pistachios (optional)
- 10 oz edamame, cooked
- 1 1/2 cups chopped apples (about 2 small apples)
- salt and pepper to taste
- 1 tbsp fresh basil, chopped
- Mix all dressing ingredients in a blender until smooth and creamy.
- Cook the edamame according to package directions.
- Heat a skillet (cast iron works well) over high heat. Add chickpeas and toast them for about 5-8 minutes or until they start to brown or get slightly charred. Add olive oil over chickpeas and mix. Add cumin, cayenne pepper, ground ginger and toss to coat. Decrease heat to medium and stir in cashews and pistachios if using. Cook until cashews and pistachios start to brown.
- Toss edamame, chickpeas/cashew mixture, and apples in a large bowl. Add salt and pepper to taste. Mix in desired amount of dressing (usually ~1/4-1/2 cup). NOTE: you will not use all the dressing. I usually add a little bit and then add more right before eating if I make this ahead of time. Garnish with fresh basil if desired. Serve warm or cold