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!

HD 1080p (mp4, 1920×1080, 59.7MB)
HD 720p (mp4, 1280×720, 39.7MB)
SD (mp4, 640×360, 14.2MB)


Quantity Unit Name Link Alternatives
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
1 tablespoon olive oil
2-3 tablespoons fresh lemon juice (about 1 lemon)
1 pinch salt (or more to taste)
1 clove garlic, minced (optional)


  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.

Prep Time: 10 minutes
Serving Size: 4-6 servings
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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