Chopped Edamame Caprese Salad

Chopped Edamame Caprese Salad


  • 1 cup edamame beans, shelled
  • 1 cup grape tomatoes, halved
  • 2 persian cucumbers, sliced
  • 1 avocado, cubed
  • 1 cup or 7 oz fresh mozzarella cheese, cubed
  • 2 tbsp balsamic vinegar
  • 1/2 lemon, juice of
  • 1/4 tsp ground black pepper
  • 1 tbsp olive oil
  • 7 basil leaves, finely chopped


  1. Cook edamame beans as per package instructions. All they need is just being boiled for 5 minutes on medium heat. Drain. Add to a medium bowl along with tomatoes, cucumbers, avocado and mozzarella cheese.
  2. In a small bowl whisk together remaining ingredients, pour over vegetables and cheese, mix gently enough to combine. Serve cold.

Image and recipe” reprinted with permission from and

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