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May 14, 2018

Edamame beans are a staple whenever you visit a Japanese restaurant! They’re perfect for snacking on whilst waiting for your other meals. However in this recipe I decided to make them the star of my salad. This salad is packed with heaps of great vegetables and is oh so delicious. ENJOY!


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 175.5 (1053)
  • Carbs: 19.8 (119)
  • Fat: 6.5 (39)
  • Protein: 12 (72)
  • Sodium: 0.02 (0.11)
  • Sugar: 9 (54)
  • Preparation and cooking time: 15 minutes
    Serves 6


  • 500g edamame beans
  • 270g cherry tomatoes, finely chopped
  • 200g spinach, finely chopped
  • 150g pomegranate seeds
  • 1 medium red onion, halved and thinly sliced
  • 1 yellow pepper, finely chopped
  • 1 cucumber, halved and chopped
  • 2 tbsp pumpkin seeds
  • 2 tbsp apple cider vinegar
  • Handful of parsley leaves


  • 1. Put the sliced onion in a bowl, add the vinegar and toss well.
  • 2. Meanwhile bring a large pan of water to the boil and add the edamame beans. Boil for 5 minutes. Drain and leave to cool.
  • 3. Add the tomatoes, spinach, pomegranate seeds, pepper and cucumber to the bowl with sliced onion and stir well.
  • 4. Once cooled, add the edamame beans.
  • 5. Scatter the pumpkin seeds and do a final mix of all the ingredients.
  • 6. Garnish with parsley leaves and serve.

Author : Becky

Becky studied Contemporary Design at Falmouth University and has since lived in London for seven years working for creative agencies in Marketing, PR and Branding. She works closely with companies who look to build their brand image from web design to logo design and graphic design.
On the side she enjoys creating recipes and cooking for all audiences. Her favourite to date are ‘Lean Kale Guacamole’ and ‘Super-soft Chocolate Guinness Cake’ recipes.

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