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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.
Print Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course: Salad
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 1 cup fresh or defrosted edamame beans shelled
  • 1 boiled egg
  • 2 spring onions thinly sliced
  • 1 tsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp olive oil
  • 1 tsp sesame seeds
  • 50 g feta cheese

Method
 

  1. Steam the edamame beans over boiling water until tender. Drain, rinse under cold water and transfer to a bowl.
  2. 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.
  3. Cut the boiled egg into small chunks and gently fold them into the salad.
  4. Crumble the feta over the top and serve.