4 Serves
59 Mins
Bring a pot of water to a boil and cook the edamame until tender, then drain and cool.
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Vitamin K
300 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
900 µg / 400 µgCalcium
211 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
160 mg / 420 mgPhosphorus
399 mg / 1,250 mgPotassium
1509 mg / 4,700 mgSodium
324 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
15 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 gWash the cucumber, onion, and lettuce thoroughly, then use a chef's knife to chop them into bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the prepared vegetables and cooked edamame in a large mixing bowl.
Drizzle the dressing over the salad and toss gently to ensure even coating.
59
g7
g30
g
