side dish recipe · #02781
Tomato Cucumber Lemon Dill Edamame Salad
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 7
Prep20 min
Cook5 min
Inactive0 min
Total25 min
Ingredients
- 12 ozEdamame
- 8 ozTomato
- 6 ozCucumber
- 2 tbspOlive Oil
- 2 tbspLemon Juice
- 2 tbspDill
- ½ tspTable Salt
Instructions
- Drain and rinse the Edamame if canned. If it is not ready to eat, cook it according to package directions until tender, then cool it.
- Wash the Tomato and Cucumber under running water, keep leafy greens separate from raw meat and poultry, and cut them into bite-size pieces.
- Whisk the Olive Oil, Lemon Juice, Dill, and Table Salt in a large bowl. Add the Edamame, Tomato, and Cucumber, toss well, and serve promptly or refrigerate.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.8 g
- Carbohydrates
- 11.2 g
- Fat
- 11.5 g
- Fiber
- 5.3 g
- Sodium
- 297 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.