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Italian Edamame Salad
2 cups frozen shelled edamame
3 Tbsp. extra-virgin olive oil
5 Tbsp. balsamic vinegar
1/4 cup finely chopped red onion
2 Tbsp. finely chopped fresh basil leaves
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
2 cups chopped broccoli florets
1 1/2 cups halved grape tomatoes
6 oz. fresh mozzarella cheese, cut into 1/2 inch pieces
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Italian Edamame Salad

Italian Edamame Salad

Italian Edamame Salad
One Star Guiding Stars
  • Servings:Serves 6
  • Prep Time:14 minutes
  • Cook Time:8 minutes
1. In a medium saucepan, bring 4 cups water to a boil over high heat. When the water boils, add edamame. Reduce heat; cook until al dente, about 6 to 8 minutes. Drain and rinse with cool water.
2. In a large bowl, combine oil, vinegar, onion, basil, salt, and pepper. Mix well. Add cooled edamame, broccoli, tomatoes, and mozzarella. Toss to combine. Serve immediately or refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 2 days.
Source: Hannaford fresh Magazine, May - June 2015