Asparagus and Edamame Salad Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 bunch asparagus, cut into 2-inch pieces
  • 8 cups green leaf lettuce leaves, torn
  • 1 cup sliced radishes
  • 1 fennel bulb, thinly sliced
  • 1 cup frozen shelled edamame, thawed
  • 1/4 cup fresh mint leaves, torn
  • 1 hard-boiled egg, chopped
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar


  1. Bring medium saucepan of salted water to a boil.
  2. Add asparagus and cook 1 minute or until crisp tender.
  3. Immediately plunge in ice water; drain completely.
  4. In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
  5. In small bowl, whisk together lemon juice, olive oil, salt and sugar.
  6. Drizzle desired amount over salad and toss.


This quick and easy Asparagus and Edamame Salad, features fresh spring vegetables tossed with a simple lemon vinaigrette.

Recipe Yield: Makes 8 servings

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Nutritional Information Per Serving:

Calories: 180
Fat: 16 grams
Saturated Fat: 2.5 grams
Fiber: 2 grams
Sodium: 160 milligrams
Cholesterol: 20 milligrams
Protein: 4 grams
Carbohydrates: 6 grams
Sugars: 1 grams

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