Edamame Salad with Egg and Lemon Mustard Dressing

Nutrition · per serving

Steps

1. 1

   Bring water to a boil in a medium pot; hard-boil the eggs for about 9–10 minutes, then immediately cool them in ice water and let them sit for 5 minutes.

   2 large eggs (hard-boiled)
2. 2

   While the eggs are boiling: heat the edamame in lightly boiling water for 3–4 minutes until tender but still firm; drain in a colander and rinse with cold water.

   200 g shelled edamame (cooked)
3. 3

   Slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and finely chop the chives; add everything to a large bowl.

   1/2 cucumber (about 150 g), sliced into 5 mm rounds cucumber150 g, halved cherry tomatoes1/4 onion (about 30 g), thinly sliced red onion1 tbsp, finely chopped chives
4. 4

   For the dressing, combine lemon juice, Dijon mustard, and apple cider vinegar in a sealable jar or small bowl and whisk briefly; add honey, then slowly drizzle in the olive oil while whisking vigorously, and season with salt and pepper.

   2 tbsp (about 30 ml) fresh lemon juice1 tsp Dijon mustard1 tsp apple cider vinegar1/2 tsp honey or maple syrup (optional, for balance)2 tbsp (about 30 ml) olive oil1/2 tsp (to taste) salt1/4 tsp freshly ground black pepper
5. 5

   Add the edamame to the prepared vegetables in the bowl and pour the dressing over the salad; gently but thoroughly mix everything so that the dressing coats the ingredients.

   200 g shelled edamame (cooked)
6. 6

   Peel the eggs, halve or quarter them, and arrange them on the salad; sprinkle the chives over the salad.

   2 large eggs (hard-boiled)1 tbsp, finely chopped chives
7. 7

   Optionally, toast the sesame seeds in a dry pan over medium heat for 1–2 minutes and sprinkle them on top; serve with a lemon slice.

   1 tsp toasted sesame seeds (optional)as desired extra lemon slice for serving

Origin & History

Edamame originated from East Asian cuisine but have become popular worldwide as a protein-rich snack and salad ingredient. Lemon mustard vinaigrettes are common in American salads, adding a bright, tangy note to fresh salads.