Summer Blast Salad

This chilled salad is an edamame feast! Edamame are soybeans harvested at the peak of ripening but before hardening. Full of protein, minerals and vitamins, this low-glycemic food is a must for your diabetes-free diet!


Yields6 ServingsPrep Time10 minsDifficultyBeginner

Ingredients

Salad
 2 large ears of corn or 2 cups frozen corn, thawed
 8 oz cherry tomatoes, halved (about 1 ½ cups)
 1 cup frozen shelled edamame, cooked
 1 avocado, diced
 ¼ cup red onion, diced (optional)
 1 handful of fresh herb of choice (mint, cilantro, basil, dill), roughly chopped
Dressing
 1 tbsp olive oil
 3 tbsp fresh lemon juice (about 1 lemon)
 1 pinch salt (or more to taste)
 1 clove garlic, minced (optional)

Instructions

1

If using fresh corn, boil or steam ears of corn with water in a medium pot. Cook for 10 minutes or until tender. Drain and cool. Carefully cut kernels off the cob.

2

Add all salad ingredients into a large bowl. In a small bowl, whisk together dressing ingredients and pour over salad. Lightly toss to combine.

3

Chill in the refrigerator for an hour before serving.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 150
% Daily Value *
Total Fat 9g14%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 38mg2%
Total Carbohydrate 15g5%
Dietary Fiber 5g20%
Sugars 3g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Salad
 2 large ears of corn or 2 cups frozen corn, thawed
 8 oz cherry tomatoes, halved (about 1 ½ cups)
 1 cup frozen shelled edamame, cooked
 1 avocado, diced
 ¼ cup red onion, diced (optional)
 1 handful of fresh herb of choice (mint, cilantro, basil, dill), roughly chopped
Dressing
 1 tbsp olive oil
 3 tbsp fresh lemon juice (about 1 lemon)
 1 pinch salt (or more to taste)
 1 clove garlic, minced (optional)

Directions

1

If using fresh corn, boil or steam ears of corn with water in a medium pot. Cook for 10 minutes or until tender. Drain and cool. Carefully cut kernels off the cob.

2

Add all salad ingredients into a large bowl. In a small bowl, whisk together dressing ingredients and pour over salad. Lightly toss to combine.

3

Chill in the refrigerator for an hour before serving.

Summer Blast Salad
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