Egg and edamame salad
This egg and edamame salad is a quick, nutritious lunch that combines plant-based protein from edamame with protein and calcium from egg and feta cheese. Edamame beans also provide fibre and minerals, while sesame seeds add a little extra flavour and texture. These ingredients make thes alad a useful addition to a bone-friendly diet, particularly when paired with other calcium-rich foods throughout the day. Spring onions, soy sauce and rice vinegar give it a fresh, savoury dressing with an Asian-inspired flavour. Serve it on its own for a light lunch, or with brown rice or sourdough bread for a more substantial meal.
Ingredients
Method
- Steam the edamame beans over boiling water until tender. Drain, rinse under cold water and transfer to a bowl.
- Add the spring onions, rice vinegar, soy sauce, olive oil and sesame seeds. Toss well to combine, then taste and adjust the seasoning to your liking.
- Cut the boiled egg into small chunks and gently fold them into the salad.
- Crumble the feta over the top and serve.