Watermelon Edamame Salad
Published on November 21st, 2024 at 9:00pm
You're in for a treat. We've got juicy watermelon, crunchy vegetables, creamy avocado, salty Kalamata olives, soft plant-based cheese, and protein-packed edamame. Topped with fresh mint and green onions, and drizzled with a lemon-garlic dressing, it’s the perfect dish for a hot summer day or a light meal anytime. It's more of a summer salad, but that doesn't stop me craving it in the dead of winter too 🥶.
Straight-forward
Total active
20 - 30m / 4 portions
Total elapsed
20 - 30m
Prep
20 - 30m
The taste, the textures, and the star of the show: the watermelon.
I also find that this salad feels incredibly satisfying after running or working out, especially in the summer. It's very hydrating and refreshing, and has protein, carbs, fats, and electrolytes.
This salad was inspired by the watermelon-feta combination popular in some places in Europe. It reminds me of childhood summers with my family, eating massive watermelons.
It's easy and quick to make. And... I REALLY love watermelon.
You're looking for a refreshing and nutritious salad
You love massive salads
You want a quick meal
You're a watermelon fan 🍉
You love the combination of sweet and salty, creamy and crunchy
You want a dish that is vibrant and visually appealing. This is a very pretty salad (not that I'm bias 😜).
Ingredients
Salad
- 120g
Fresh Cheeze
Go to recipeAlternative: Plant-based feta cheese - 200g (1 1/4 cups)
Edamame beans, frozen or fresh
- 160g (2 1/4 cups)
Lettuce
- 120g (4 handfuls of spinach)
Spinach
- 320g (3 1/4 cups)
Watermelon
- 120g (1 avocado)
Avocado
- 160g (1/2 cucumber)
Cucumber
- 100g (10 radishes)
Radish
- 6 stems
Spring onions
- 10 leaves
Mint
- 60g (12 olives)
Pitted Kalamata olives
Dressing
- 100mL (1/2 cup)
Lemon juice
- 100mL (1/2 cup)
Apple cider vinegar
- 1 clove
Garlic, minced
- Dash of saltTo taste
- Dash of pepperTo taste
Equipment
- Knives
- Chopping board
- Large bowl if you intend to put your salad all together, or individual salad plates for each portion
- Small bowl or jar for dressing
- Garlic press (optional)
Instructions
The cheese/"Feta"
- 1
If you'd like to use the quick and easy Think Zingy "Fresh Cheeze" recipe in this salad, follow the linked instructions. It works beautifully here! If you are using a store-bought "feta" cheese, then you're all set with that instead.
Dressing
- 2
In a small bowl or jar, combine the lemon juice, apple cider vinegar, garlic (crush it or mince it first), along with salt and pepper if you are adding. Depending on your feta/cheese and olives, it might not require any additional salt, so go with your preferences on this. Mix or shake the dressing to combine.
Salad
- 3
If using frozen edamame beans, place them in boiling water for few minutes, then drain and cool. I find there's no need to put them on the stove, so I just do this in a heat-resistant bowl, but if your edamame beans have different cooking instructions, follow those.
- 4
Wash all of the vegetables and herbs.
- 5
Chop the lettuce, spinach, cucumber (thin slices), radish (thin slices), green onions. Dice the watermelon and avocado into bite-sized pieces.
- 6
You can combine all of these in a large bowl, or layer in an individual plate. Suggested order if layering: lettuce, spinach, cucumber, edameme, radish, watermelon, green onions, avocado.
- 7
Drizzle the dressing over the salad. Sprinkle the Fresh Cheeze or plant-based feta on top. Chop the mint and olives (or halve, or leave whole) right before serving, and sprinkle that on top too.
- 8
Enjoy! The most important step.
Vegan
This recipe is vegan-friendly! It was created with the love of food, health, and animals in mind. Friends not food 🐮🐥🐷.
Gluten-free
This recipe is gluten-free, or can conveniently be made gluten-free by selecting gluten-free versions of its ingredients.
Dairy-free
This recipe does not contain any dairy products. Whether you have allergies, or are lactose intolerant, or avoid dairy for any reason, ThinkZingy recipes are suitable for you.
No added sugar
This recipe either does not contain any added sugar, or it can be made with alternatives if sweetness is desired but you want to keep it sugar-free.
Egg-free
This recipe does not contain any eggs. All ThinkZingy recipes are fully plant-based.
Vegetarian
This recipe is vegetarian. No ThinkZingy recipes contain meat or fish. Anything you find here is for you!
Oil-free
This recipe does not contain any added oil. ThinkZingy recipes are designed to be whole-food plant-based, and are oil-free as a part of that.
Nut-free
This recipe does not contain any nuts (peanuts, almonds, cashews, etc...)
For the freshest taste, add the dressing, olives, and mint just before serving.
Travel
Due to the watermelon and avocado, this salad is on the delicate side. You can pack it up and take it with you somewhere, but keep the dressing, olives, and mint aside until you serve it.
Fridge
Store leftovers in the fridge for up to two days. Add the dressing, olives, and mint right before you eat it.
If you are making the "Fresh Cheeze" recipe to have with this, you can do that the day before.
Nutritional information
Macronutrient breakdown
46% Fat
20% Protein
34% Carbohydrates
Per portion (~490g)
Protein
Fat
Carbs
Net carbs
Fibre
Energy
Notable Vitamins and Minerals
This recipe features ingredients with the following micronutrients
Vitamins
Minerals
Please note:
Nutritional values depend on the specific ingredients used and portion sizes. There's also natural variation in ingredients. These are estimates for general information. 😛