Photo: Anna Pelzer
Edamame, Corn and Tomato Salad
10 ingredients
Serves 4.
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is the Japanese word for soybean. Edamame makes a delicious and healthy snack: the pods are lightly boiled in water, then salted, and the seeds are squeezed directly from the pods.
Estimated Nutrition (whole recipe, rough)
688
Calories
22g
Protein
43g
Fat
72g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Kernels from 2 ears of corn, or 3/4 cup frozen corn kernels
- 1 1/2 cups frozen shelled edamame
- 12 cherry tomatoes, halved
- 1 large avocado, pitted, peeled and cubed
- 2 Tbs. fresh lime juice
- 1 tsp. salt
- 1/8 tsp. freshly ground pepper
- 1 Tbs. canola oil
- 8 dark outer romaine lettuce leaves
- 2 Tbs. chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes