Green Salad With Edamame & Beets

A close-up view of a green salad with edamame and beets on a plate
Dotdash Meredith

This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame. If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

Prep/Cook Time: 15 Minutes, Servings: 1

Ingredients

  • 2 cups mixed salad greens
  • 1 cup shelled edamame, thawed
  • ½ medium raw beet, peeled and shredded (about ½ cup)
  • 1 tablespoon red-wine vinegar plus 1½ teaspoons
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons extra-virgin olive oil
  • 1 Pinch kosher salt
  • 1 Pinch freshly ground pepper to taste

Directions

  1. Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle over the salad and enjoy.

Nutritional Information

Per Serving: 313 Calories, Total Fat: 18 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 21 g, Fiber: 12 g, Total Sugars: 7 g, Protein: 21 g, Sodium: 312 mg, Potassium: 1175 mg, Iron: 5 mg, Folate: 655 mcg, Calcium: 168 mg, Vitamin A: 3073 IU, Vitamin C: 30 mg

© Dotdash Meredith. All rights reserved. Used with permission.

More Ways to Benefit



AARP NEWSLETTERS

Mujer leyendo tableta

Get the Staying Sharp newsletter

Sign up for the latest on brain health, featuring articles, activities, recipes, games and more!

Want to read more? Create a FREE account on aarp.org.

A healthy lifestyle helps protect the brain. Make brain health a habit and register on aarp.org to access Staying Sharp.