- 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
- Steam edamame as per package directions. Cool completely.
- In a single-serving salad bowl, add cabbage and edamame.
- Add cherry tomatoes and olives.
- Drizzle the olive oil and lemon juice over the salad. Mix to coat evenly.