Egg White & Edamame Salad
This Egg White & Edamame Salad is a healthy and filling salad that is perfect for a light lunch or dinner. It is low in carbs and high in protein, making it an excellent option for those following a low-carb or high-protein diet. This salad is also gluten-free, making it suitable for those with gluten intolerance. However, people with an egg or soy allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
108 kcal
Protein
11 g
Carbs
8 g
Fat
4 g
Fiber
3 g
Ingredients
Egg, poultry, white, raw
4 medium (132g)
Edamame
0.5 small cup (50g)
Cherry Tomatoes
0.25 cup, halved (50g)
Red Onion
0.25 cup, chopped (50g)
Cucumber
0.25 cup, chopped (50g)
Fresh Parsley (chopped)
1 tbsp (5g)
Balsamic Vinegar
1 tbsp (15g)
Extra-Virgin Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Instructions
Preparation
-Boil eggs for 7-12 mins
-Peel, and scoop out yolk and chop them.
Cooking Steps
In a large bowl, combine the chopped egg whites, edamame, cherry tomatoes, red onion, cucumber, and parsley.
In a small bowl, whisk together the olive oil and balsamic vinegar until well combined.
Pour the dressing over the salad and toss gently to coat.
Season with salt and pepper to taste.
Serve immediately or refrigerate until ready to serve.