Edamame salad with feta
by Tavolino
A refreshing and protein-rich salad with an Asian twist. The combination of crunchy edamame, fresh cucumber, and tangy feta is perfectly rounded off by a ginger-lemon dressing.
Ingredients
- Organic lemon 1 piece
- Ginger 10 g
- Honey 1 tbsp
- Sesame oil 2 tbsp
- Black sesame seeds 1 tsp
- Salt 1 pinch
- Edamame (frozen) 400 g
- Cucumber 1 piece
- Red chili pepper 0.5 piece
- Cilantro 10 g
- Feta 150 g
- Water 2 tbsp
Preparation
- 1
Wash the lemon thoroughly in hot water, finely grate the zest, and squeeze out the juice.
- 2
Peel the ginger and chop it very finely.
- 3
Whisk together the lemon juice, ginger, 1 tbsp honey, 2 tbsp sesame oil, 1 tsp black sesame seeds, salt, and 2 tbsp water to make a vinaigrette.
- 4
Blanch 400 g of edamame in boiling salted water for 2–3 minutes.
- 5
Drain the edamame and rinse immediately with cold water.
- 6
Wash the cucumber, halve it, and slice it lengthwise into thin ribbons.
- 7
Clean 0.5 red chili pepper, wash it, and slice into thin rings.
- 8
Wash 10 g of cilantro, shake dry, pluck the leaves, and chop them coarsely.
- 9
Crumble 150 g of feta coarsely with your hands.
- 10
In a bowl, toss the edamame, cucumber, and chili pepper with the vinaigrette.
- 11
Fold in the feta, half of the lemon zest, and half of the cilantro.
- 12
Serve the salad sprinkled with the remaining cilantro and lemon zest.