- 5 kalamata olives, sliced
- 1 tsp olive oil
- 1 fl oz lemon juice
- 8 cherry tomatoes, halved
- 1/2 cup cabbage, chopped
- 1/2 cup edamame
- Steam edamame as per package directions and cool completely.
- In a single serving salad bowl add cabbage and edamame.
- To the cooled edamame and cabbage add cherry tomatoes and kalamata olives.
- Drizzle the olive oil and lemon juice over the salad. Mix to coat evenly.