Tomato Edamame Salad

This Tomato Edamame Salad is perfect for the hot season, whether for lunch, dinner, or a snack. It’s packed with whole food ingredients and lots of healthy protein. 

6 medium-sized tomatoes

1-2 small onions

300g edamame

20g fresh parsley

1 large cucumber

½ tsp salt

¼ tsp black pepper

4 tbsp apple cider vinegar

1 tbsp olive oil 

Topping

Black and white sesame seeds

Kitchen Knife*

Wooden chopping board*

Mixing Bowl*

Stainless steel pot*

Kitchen sieve*

Step 1

For this recipe, I used precooked, frozen edamame. To prepare it, put a pot on the stove and add the frozen edamame. Fill the pot with water until all the edamame is covered, and add one teaspoon of salt. Let the pot cook on high heat until the water boils. The edamame is ready as soon as the beans float on the surface. Drain the water and let the beans cool. Be careful not to overcook them, as they can quickly become too soft.

Step 2

Wash and chop the tomatoes and cucumber into small pieces. Combine them in a large bowl. Slice the onions into small cubes and add them to your salad. Chop the fresh parsley and add it as well.

Step 3

Prepare your dressing by combining salt, pepper, apple cider vinegar and olive oil. You won’t need any sweetener since the tomatoes add natural sweetness to the salad. 

Step 4

Top the tomato edamame salad with white and black sesame seeds to your liking. This salad is perfect on its own and delicious with thyme hazelnut sourdough bread (recipe coming soon).