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Edamame and Orange Salad

By Trish Coffman

Feeling satisfied has a lot to do with the mix of flavors on your plate. This salad has all the good stuff going for it: sweet, salty, tangy, plus filling fiber and protein. Serve alongside fish or with a sandwich, or mix in cooked brown rice or quinoa for a light, clean meal.

You will need:

  • 1 10- or 12-oz pkg frozen shelled edamame
  • 2 navel or Cara Cara oranges
  • 1/2 C diced red onion
  • 2 tbsp rice vinegar
  • Juice of 1/2 lime
  • 1 tbsp canola oil
  • 1 tsp reduced-sodium soy sauce
  • 1/4  C chopped cilantro


Cook the edamame according to package directions. While it cooks, zest one of the oranges, then peel both and cut the fruit into 1/2-inch chunks. In a large bowl, whisk together vinegar, lime juice, oil, soy sauce and zest. Add the edamame, oranges, onion and cilantro and stir to combine.

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