Zesty Hemp & Edamame Salad

If you want a fresh, zesty salad, this is your salad that ticks all the nutrition boxes! It starts out as a basic chop chop salad, but with the addition of hemp hearts and mint it becomes more like a tabouli, then with the edamame, feta and olives, morphs into its own - full of flavour.

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Zesty Hemp & Edamame Salad

Yield: 4-6

Author: Lee Newcombe

A fresh, zesty salad that ticks all the nutrition boxes!

Ingredients

• ½ cup hemp hearts
• 3 Lebanese cucumbers
• 1 large or 2 small red capsicum
• 2 spring onions
• 1 bunch mint
• 2 tbsp olive oil
• 4 tbsp lemon juice (about 2 lemons)
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• 1 cup frozen edamame beans
• ½ cup kalamata olives
• 2 cups baby spinach
• 200g feta
• sea salt (to taste)
• black pepper (to taste)

Instructions

1. Cook the edamame beans as per the packet - I find the microwave the easiest. Drain and set aside to cool.
2. Chop the red capsicum into small pieces. Add to a bowl.
3. Remove the outer layer of the green spring onions, and chop both the white and green sections. If you are sensitive to FODMAPs, use the green section only, as the white section is high in FODMAPs. Add to the bowl.
4. Slice the cucumbers in thirds, horizontally, both ways. You will get nine sections. Discard the middle section, just seeds, and chop the remaining edges. Add to the bowl.
5. Chop the olives, and finely slice the baby spinach. Add to the bowl.
6. Finely chop the mint. Add to the bowl.
7. Add olive oil, lemon juice and garlic to a small jar and shake to emulsify. Add to the bowl, together with the hemp hearts and cooled edamame beans.
8. Mix all together carefully—season with sea salt and pepper to taste.
9. Serve and enjoy!