Edamame Salad with Tre Stelle® Feta and Dried Cherries

A wildly different take on a heathy salad – the feta cheese is the ingredient that brings the edamame and kale together making this a great salad to make ahead of time and pack for lunches and snacks.
My Favs

Cheese: Feta   Course: Soup/Salad

Makes 4 servings


1 bag | 500 g
frozen, shelled edamame

1 cup | 250 mL
fresh kale leaves, cut into thin strips

1/2 cup | 125 mL
dried cherries

1/2 cup | 125 mL
fresh basil, cut into thin strips

1 cup | 250 mL
Tre Stelle® Crumbled Feta Cheese

2 tbsp | 30 mL
olive oil

2 limes, juiced

1 clove garlic, minced

1 tsp | 5 mL
granulated sugar

salt and black pepper to taste


In a small bowl combine dressing ingredients, cover and set aside until ready to use.

In a large saucepan of boiling, salted water add edamame and cook for approximately 3 minutes.

Immediately remove from heat, drain and rinse under cold running water; set aside.

In a large bowl, gently toss together edamame with kale, cherries, and basil. Add crumbled Feta Cheese and dressing; gently stir to combine. Cover and refrigerate until ready to serve.


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Created By: Tre Stelle® Kitchen

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