Edamame Salad with Feta
Edamame salad with feta - Spicy, fresh and filling. | Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Edamame score with plenty of vegetable protein. Together with feta, the green bean seeds in the edamame salad form a super-healthy protein combo. Perfect for muscle building and regeneration!
If you don't have sesame oil for the edamame salad with feta, simply use high-quality olive oil or neutral oil.
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2.8 g | (11 %) | ||
| Roughage | 23.9 g | (80 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 28.2 μg | (47 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 264 μg | (88 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 62.8 μg | (140 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17.1 mg | (18 %) | ||
| Potassium | 1,805 mg | (45 %) | ||
| Calcium | 330 mg | (33 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 10.8 g |
Ingredients
- Ingredients
- 1 organic lemon
- ¼ oz ginger (1 piece)
- 1 Tbsp honey
- 2 Tbsps sesame oil
- 1 tsp black sesame
- salt
- 14 ozs peeled Edamame (frozen)
- 1 Cucumber
- ½ red Pepperoncini
- ½ bunch cilantro
- 5 ozs Feta
Preparation steps
For the vinaigrette, wash the lemon hot, rub dry, grate the zest and squeeze out the juice. Peel the ginger and chop finely. Mix the lemon juice with ginger, honey, sesame oil, sesame seeds, salt, and 2 tablespoons water.
Blanch edamame in boiling salted water for 2-3 minutes. Then drain and rinse with cold water.
Clean, wash, halve and slice the cucumber lengthwise into fine slices. Cut pepperocini diagonally into fine slices. Wash cilantro, shake dry, pluck leaves, and chop coarsely. Crumble the feta.
Mix the edamame, cucumber and peppers with the vinaigrette. Gently fold in feta, half of the lemon zest and half of the cilantro. Serve sprinkled with remaining cilantro and lemon zest.
