INGREDIENTS
  • 5 kalamata olives, tranchés
  • 1 à thé d'huile d'olive
  • 1 fl oz de jus de citron
  • 8 tomates cerises, diminué de moitié
  • 1/2 cup cabbage, haché
  • 1/2 cup edamame
DIRECTIONS
  1. Steam edamame as per package directions and cool completely.
  2. In a single serving salad bowl add cabbage and edamame.
  3. To the cooled edamame and cabbage add cherry tomatoes and kalamata olives.
  4. Drizzle the olive oil and lemon juice over the salad. Mix to coat evenly.