Edmame Greek Salad

Boy do I need this salad!  I ran away for the weekend to attend a food photography workshop and spent what seems to be, the whole weekend eating!  You know those good intentions of bringing the gym gear, eating salads and walking to and from to get extra fresh air?  Those plans turned out to be taking a taxi because of the rain and overall laziness, ordering room service cheesecake and skipping the gym in favor of a king sized bed with tv directly in front.  What a weekend though!  I was surrounded by a group of food forward people.  “My people” as I like to refer to them as.  It’s always a pleasure to be around like minded, generous people who like to explore new food, share their knowledge and collaborate on ideas.  Can I just tell you, cashew hollandaise is mind blowing!  I’d like to think I won’t resort back to my food ruts.  Taco Tuesday, Spaghetti Thursday but in reality, that’s what the kids love so it’s an easy go-to for the dinner table.

 We are however, trying to incorporate new food items in our weekly meal and edamame is one of them.  If it’s easier you can call them peas.  I am not above a tiny bit of trickery when it comes to my kids.  Spinach = lettuce, Edamame = peas.   I’m hoping they just eventually become as I did.  Will eat anything!  I was the pickiest eater as a child and now I can’t get enough black olives and other things I wouldn’t have touched.  Go figure.

I made an Edamame Greek Salad as a side and immediately loved it!  The simplicity, fresh flavours and all those varying textures make it perfect for spring!  Green Garden Balsamic Herb pairs beautifully with its blend of herbs, balsamic vinegar and olive oil.  If you’re going Gluten free, this is one for you!  All Green Garden dressings are Gluten free, non GMO and Organic.

I’m keeping this recipe in my back pocket for picnics and upcoming camping trips!

Edamame Greek Salad

Serves 4 | Finish in 15 minutes

A delicious and practical way to help your kids eat their vegetables!


1 cucumber, diced
1 green pepper, diced
10 grape tomatoes, quartered
1/2 cup Edamame
8 Kalamata olives, pitted and sliced
1/2 cup Green Garden balsamic herb dressing
1 tsp Litehouse Instantly Fresh oregano
1 tbsp Litehouse Instantly Fresh red onion
1/4 cup feta cheese, crumbled
Salt and Pepper to taste


In a large bowl combine all the vegetables.  Add the dressing and herbs then toss to combine.  Top with feta cheese and toss again before serving.

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