Edamame Argula Salad


The Recipe

Yields 2 servings

Serving Size: 3 cups of salad

2 cups argula leaves

12 almonds, finely chopped

16 cherry or grape tomatoes

1 cucumber, diced with peel

1/2 large yellow bell pepper, diced

7 radishes, diced

1 cup frozen edamame, shelled

2 tbsp balsamic vinegar



1. Chop all of the vegetables and set aside.

2. Cook the edamame on your stovetop in a pot of hot water.

3. Toss all the ingredients together in a mixing bowl.

4. Lightly dress the salad with balsamic vinegar. Toss the salad around to evenly distribute the dressing. Serve!


One comment on “Edamame Argula Salad

  1. Pingback: Today’s Food Adventures | foodwithmalvi

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