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Greek-Style Edamame Salad with Quinoa and Pita Chips (15 minutes)

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

The spring is here, and I felt like making a fresh salad. This greek style edamame salad had me craving more, and it’s so super fresh!

The seasoned pita bread with lemon zest is also a real killer, love it!

What is your favorite spring salad? Let me know I’d love to hear about it ????⬇????.

Greek-Style Edamame Salad with Quinoa and Pita Chips (15 minutes)

Difficulty: Beginner Prep Time 15 min Total Time 15 mins Servings: 4 Calories: 509 Best Season: Suitable throughout the year

Ingredients

Instructions

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The pitta bread

  1. Preheat your oven to 200Β°C/390 F, cut your pitta bread into small squares and bake them for 6 to 8 minutes until crunchy.

    To make the sauce for the pita breads combine the zest of one lemon, olive oil, salt and oregano.Β 

    Once the pita bread is roasted coat them with this dressing.

The salad

  1. Now in an empty bowl juice out the lemon and add in cilantro, vegan mayonnaise, sliced olives, finely chopped shallot, diced cucumber, bell pepper and the cooked edamame.

  2. Serve the salad up with cooked quinoa and some pita bread.

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