Fresh Protein Packed Edamame and Tomato Salad

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Fresh shrimp, edamame, avocado and tomato mixed with a spritz of lime and a dash of paprika for a refreshingly simple healthy lunch. Try it with eggs and cardamom for a twist!

The real creation of this salad belongs to a dear friend and ex-roommate of mine. She’s always on the hunt for fresh, mostly vegetarian meals. She introduced me to the general concept behind this salad and we’ve played with different twists.

There was a period of time in my life where I ate this salad every day. This was also around the same time that I began Krav Maga and started reading books on self defence, conflict communication, and DIY protection.

But while my fervour for becoming an ass-kicking vigilante faded away after a few years, this salad has remained on my menu.

Try other summery salads like this watercress and mandarin orange salad, a three bean pasta salad, or this easy Santa Fe taco salad!

Jump to Recipe

TL;DR

• Lightly sautée some shrimp
• OR hard boil 1 to 2 eggs
• Cook frozen edamame beans (unshelled)
• Slice some cherry tomatoes
• Slice one avocado into cubes
• Combine all together. Sprinkle with lime juice and paprika
• OR lemon juice and cardamom
• Munch away.

The Protein Salad Proces

Making this salad doesn’t take too much effort. (Good thing too. Because when you’re making something healthy the last thing you want to do is put tons of effort in it, right?)

All you need are protein and veggie components.

I like to use lightly sauteed or steamed shrimp. Seafood always adds a light, fresh, summery flavor. Out of shrimp? Hard boil and egg and cut it up to sprinkle over the top! If you want to keep this vegetarian, skip these entirely or use sauteed tofu.

To add more protein, I use edamame beans. These guys are also loaded with calcium, vitamin K, vitamin C, iron and a zillion other things your body needs. And edamame are much more crisp and firm than most beans, so the texture is bright and fresh.

If I’m out of edamame or looking for something with a bit more creamy texture, I’ll use frozen baby lima beans. Less protein, but just as yummy.

I always add freshly sliced cherry tomatoes for some acidity. And you really can’t go wrong with a perfectly ripe avocado.

Dressing this salad up

The sad fact of life is that salad dressings are usually what makes your salad go from healthy to not. So for this salad, I only use simple ingredients.

A tablespoon of lime juice with some salt and paprika makes a perfectly refreshing seasoned salad.

Alternatively try some salt, lemon juice and cardamom, which tends to go better with eggs.

How long does this salad keep?

Stored in the fridge in an airtight container you can keep it for around 3 days. But remember avocado doesn’t keep very well once it’s cut. By day three your avocado won’t look so pretty.

What can I serve with this protein packed salad?

I tend to whip this up for lunch and eat it alone. It makes a perfect quick, healthy snack.

But if you want to serve it as a side dish for a summer meal or picnic, try pairing it with some fresh fish recipes like Roasted Rainbow Trout or Seared Red Snapper.