INGREDIENTS
  • ½ cup edamame
  • ½ cup cabbage, chopped
  • 8 cherry tomatoes, halved
  • 5 Kalamata olives, sliced
  • 1 teaspoon olive oil
  • 1 teaspoon freshly squeezed lemon juice
DIRECTIONS
  1. Steam edamame as per package directions. Cool completely.
  2. In a single-serving salad bowl, add cabbage and edamame.
  3. Add cherry tomatoes and olives.
  4. Drizzle the olive oil and lemon juice over the salad. Mix to coat evenly.