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–+ servings
overhead view of endamame salad in a bowl

Edamame Salad with Asparagus, Broccoli and Feta

Amanda
Simple spring salad ready in just 15 minutes. Perfect for making in advance!
5 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine British
Servings 4
Calories 144 kcal

Equipment

  • saucepan
  • chopping board
  • vegetable knife

Ingredients
 
 

  • 150 g asparagus
  • 150 g broccoli tenderstem/broccolini
  • 150 g endamame beans
  • 100 g feta cheese
  • 4 tablespoon fat free natural yogurt
  • 1 tablespoon mint chopped

Instructions
 

  • Cut the asparagus into 1 inch pieces on the slant, separating the tips
  • Trim the broccoli and slice each stem into 2.
  • Bring a large pan of water to the boil and add the asparagus to the pan for 2 minutes then add the endamame beans, asparagus tips and broccoli. for a further 2 minutes.
  • Once cooked drain immediately and place in a large bowl of water with 5 or 6 ice cubes.
  • When the ice has melted drain the vegetables well and place in a serving dish. Crumble the feta on top.
  • Mix some natural yogurt with chopped mint for an easy dressing,

Notes

Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Nutrition

Calories: 144kcalCarbohydrates: 10gProtein: 11gFat: 8gSaturated Fat: 4gCholesterol: 23mgSodium: 310mgPotassium: 424mgFiber: 4gSugar: 5gVitamin A: 676IUVitamin C: 38mgCalcium: 216mgIron: 2mg
Keyword asparagus, broccoli, edamame, feta
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