Serves 2
15 min
Greek Style Kale Edamame Zucchini Salad
Recipe GLPRb079dd9c775e63
A vibrant Mediterranean salad featuring tender edamame, fresh chopped kale, zucchini, and Kalamata olives topped with crumbly feta cheese and dressed in a simple red wine vinegar and olive oil dressing seasoned with Greek spices. Light, nutritious, and bursting with authentic Greek flavors.
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Ingredients
1 cup frozen shelled edamame
1½ tablespoons extra virgin olive oil
2 tablespoons feta cheese, crumbled
2 tablespoons Kalamata olives, pitted and halved
4 cups kale, chopped
2 tablespoons red onion, chopped
1½ tablespoons red wine vinegar
1 teaspoon Greek seasoning or dried oregano (with salt and pepper to taste)
½ cup zucchini, chopped
Directions
Bring a pot of water to a boil and add the frozen edamame. Cook for 3 to 4 minutes until tender and cooked through. Drain in a colander, rinse under cold running water until cooled, and transfer to a medium bowl.
Add the chopped zucchini, red onion, pitted Kalamata olives, and crumbled feta cheese to the bowl with the edamame.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and Greek seasoning (or oregano with salt and pepper) until well combined.
Pour the dressing over the edamame mixture and toss gently to coat all ingredients evenly.
Divide the chopped kale evenly between two serving bowls. Top each with half of the dressed edamame salad. Drizzle any remaining dressing over the top of each salad and serve immediately.
