Strawberry Edamame Salad with Ginger Honey Lime Dressing

This was one of those meals that come together while I stood in front of the fridge.  Usually when I stand in front of the fridge with the door open, I just find myself eating cheddar cheese, so this was a happy surprise.  I’ve been keeping a bowl of cut up strawberries in the fridge (to distract me before I can reach for the cheese).  I also had some edamame in the freezer, and when I mixed the strawberries and edamame together, I just grabbed some sunflower seeds from the cupboard for crunch. 


I thought the dressing idea was at least inspired, but it turns out that I’ve made several riffs on these flavors before (honey lime dressing and ginger lime dressing).  So much for being original!


This is a literally a throw-together kind of dish, but it’s just so pretty.  I think it would make a great addition to a summer barbeque or picnic.  I’ve been bringing mine to work for lunch and eating it over quinoa or spinach.


Strawberry-Edamame Salad with Ginger Honey Lime Dressing

  • 1 package frozen edamame
  • 1 cup strawberries, sliced
  • 2 tbsp sunflower seeds

for the spicy ginger lime dressing (version 3!)

  • 1 tbsp finely diced ginger
  • 1 tbsp olive oil
  • zest of 1 lime
  • juice of 1 lime
  • 1 tsp honey
  • 1/8 tsp of cayenne pepper (or more to taste)
  1. Cook the edamame according to package instructions and allow to cool.
  2. Add the strawberries and sunflower seeds to the edamame.
  3. Mix together all ingredients for the dressing and serve over the salad.


What’s the best meal you’ve ever come up with standing in front of the fridge for inspiration?


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