Sunday, March 16, 2014

Recipe Creation: Radish + Edamame + Feta Salad

This salad was inspired by a beautiful salad I came across in the Ottolenghi Cookbook. It is amazingly light and refreshing, yet it's packed with protein and fiber and is surprisingly filling.  It can be served as a nice light lunch or dinner accompanied with hummus and pita, or as a lovely side salad at dinner.  I would call this a perfect spring salad.


  • 1 lb shelled frozen edamame
  • 6-8 radishes, sliced
  • 1/4 red onion, thinly sliced
  • 1 lemon, juiced
  • 3 tbsp. chopped cilantro
  • 4 tbsp. olive oil
  • crumbled feta
  • salt & pepper


-Bring a pot of water to boil and add the edamame.
-Simmer for about 5 minutes, or until cooked.
-Drain and rinse with cold water before transferring to a medium bowl.
-Add the sliced radishes, onion, cilantro, lemon juice, cilantro, and olive oil.  
-Toss all the ingredients together and add salt and pepper to taste.
-Top with feta cheese and serve as a side or alongside pita and hummus.  

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