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Balsamic edamame and tomato salad

This balsamic edamame and tomato salad is ideal for summer garden parties, picnics, BBQs and so on. It’s easy to make, vegan and healthy.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup frozen edamame beans
  • 200 g mixed tomatoes
  • ½ cucumber
  • 4-6 spring onions
  • 1 large handful of wild rocket leaves
  • 2 Tbsp Balsamic vinegar
  • 1 tsp agave syrup optional
  • 2 Tbsp Olive oil
  • ½ lemon juiced

Method
 

  1. Cook the edamame beans in boiling water or over steaming water.
  2. Meanwhile, cut the cucumber in half vertically, scoop out the soft flesh, then cut it into half moon shapes. Slice the spring onions and cut the tomatoes in half.
  3. Drain the beans and rinse with cold water. Put them in a mixing bowl and add the vinegar, agave, olive oil, lemon juice and salt an pepper. Carefully fold in the other veggies.
  4. Scatter the rocket leaves in a serving bowl or platter. Arrange the marinated veggies on top, then pour over any remaining dressing.
  5. Toss, just before serving.