Crunchy Asian Edamame and Broccoli Salad

If you're on the hunt for a crunchy, flavor-packed salad that actually feels fun to eat, this edamame and broccoli salad is about to steal your heart.

Jump to:

• Ingredients
• Step by step
• How can I add more protein?
• What if I don't have edamame?
• Do I need to cook the edamame first?
• Tips
• Storing and meal prep
• Recipe

Something about the way those crisp broccoli florets team up with tender edamame and a zingy homemade Asian dressing just gets me every time. It's the kind of dish you'll crave on a random Tuesday, but it's also perfect if you're meal prepping for the week, or feeding the whole crew at dinner. Honestly, I love how you can just toss it together without fuss, and it stays gluten-free, fresh, and totally easy to make ahead.

And if you're pulling together a whole spread for a weekend hangout or a laid-back game day, this salad goes awesome with my Dill Pickle Egg Salad or a classic Gluten-Free Potato Salad. Because sometimes you just want comfort food that still feels bright and kinda healthy, you know? Anyway, let's get in the kitchen and throw this salad together!

Ingredients

Step by step

1. Roughly chop the broccoli and add it to a large mixing bowl. I buy precut broccoli to save time. I still roughly chop the bigger pieces. You can use a head of broccoli instead.
2. Thaw out the edamame on the counter or pop them in the microwave for a minute to defrost, then add them to the bowl with the broccoli.
3. Dice the bell pepper and onion and add them to the bowl. 
4. In a small bowl, whisk together the coconut aminos, dijon, rice vinegar, sesame oil, garlic powder, onion powder, salt, and pepper. Then pour it over the broccoli and mix together.
5. Serve right away or let it chill in the fridge for 30 minutes before serving.

How can I add more protein?

This salad is great solo, but if you wanna level it up, throw in some grilled chicken, maybe a handful of salmon, even canned tuna, or hard-boiled eggs. I'm a sucker for anything with buffalo sauce, so sometimes I'll toss in leftover buffalo chicken for a spicy little twist, works like a charm! That way you turn it from a side dish into a real deal meal that'll keep you full.

What if I don't have edamame?

No worries at all. If edamame's hiding from you at the store, green peas, chickpeas, or even white beans will get the job done. They've got that same protein punch and a pretty pop of color, so you're still winning. If you want to keep this salad Whole30 and Paleo friendly, then green peas are a great swap for the edamame!

Do I need to cook the edamame first?

Most frozen shelled edamame is already cooked, which is a lifesaver on busy nights. All you really need to do is give it a quick steam or boil for a couple of minutes to warm it up, or just let it thaw out on the counter. If it's already thawed, you can toss it straight in, easy peasy.

Storing and meal prep

OK, so if you're like me and love a grab-and-go lunch, this salad's a dream!

Storing:  Pop it into an airtight container and stick it in the fridge,  it'll keep for about 3 or 4 days. Heads up though, the broccoli might lose a little of its crunch the longer it hangs out in the fridge.

Meal prep: The key to meal prepping this dish is storing the dressing on the side. That way you can keep those veggies snappy and bright. I usually portion it all into little meal prep containers, dressing in a mini jar, and grab them when I'm running out the door.

Recipe