Tomato Edamame Salad with a Lemon Basil Vinaigrette {Vegan}

Although we are only four weeks into the semester, I am already into midterms. Why they insist on calling them midterms I will never know. How can something be called a ‘mid’term when it happens three times a semester, and not just in the middle?

Trying to study for midterms while looking after two wild animals wonderful children AND cooking for my family has resulted in me craving comfort food. So I whipped up a huge dish of creamy cauliflower cheese with whole wheat spaghetti. But because I want to make sure my poor over-worked mommy brain has enough nutrition to get me through the coming exams, I made this nutrient-packed salad to go with it.

This salad was another one inspired by my college buddy, Alyssa. She always brings the most mouthwatering dishes to school. Today was no exception. As soon as I got home I got to work recreating her delicious salad, with just a couple of additions (like the lemon basil vinaigrette).

The result was this tasty tomato edamame salad with a lemon basil vinaigrette. It is a nicely balanced dish with plenty of protein, fiber, and ‘healthy’ monounsaturated fat. The beautiful colors also mean that it contains plenty of different phytochemicals and antioxidants.

Tomato Edamame Salad with a Lemon Basil Vinaigrette {Vegan}
(Printable recipe)

• 2 cups cherry tomatoes
• 1 cup edamame, shelled and cooked
• 2 persian cucumbers (~1 cup diced)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tbsp finely chopped fresh basil
• 1/2 tsp dijon mustard

Method

1. Cut the tomatoes in half and dice the cucumbers.

2. Put the tomatoes, cucumbers, and edamame in a bowl.

3. Whisk together the olive oil, lemon juice, balsamic vinegar, basil, and dijon mustard.

4. Pour the dressing over the tomato mixture and stir until well combined.