Edamame Salad with Parmesan, Basil & Mint Recipe

Wait… why does mint taste so good with cheese?

I kept asking myself that while standing at the counter, aggressively tearing mint leaves like I had something to prove. Mint and parmesan sound like they should argue, not get along. But here we are.

This salad kind of snuck into my routine on a day I didn’t want to cook anything real. Not even pasta. Definitely not something involving heat for more than two minutes. I had a bag of frozen edamame shoved behind some ice trays, half a lemon rolling around, and herbs that were one day away from becoming compost.

So I did what I always do. I started throwing things together with low expectations and a slightly chaotic plan.

And then… it worked. Like really worked. Fresh, salty, herby, bright. The kind of thing you keep eating straight from the bowl while pretending you’re plating it.

Also, small confession – I over-salted it the first time. Like noticeably. I fixed it by adding more lemon and pretending that was the plan. It kinda was by the end.

This is that kind of recipe. Flexible. Forgiving. Slightly unpredictable if you get cocky with seasoning.

Ingredients I Used for the Recipe

• 1 1/2 cups frozen edamame (shelled) – the base, protein-packed and surprisingly filling
• 1/4 cup fresh mint leaves – for that cold, sharp freshness
• 1/4 cup fresh basil leaves – softer, sweeter herb to balance the mint
• 1 slice preserved lemon – salty, funky, tiny but powerful
• 1 small lemon – zest and juice, because brightness fixes everything
• 2-3 tbsp freshly grated parmesan cheese – salty, nutty, the glue of the whole thing
• 2-3 tbsp extra virgin olive oil – helps everything cling together
• Salt – start small, trust me
• Black pepper – I go heavy here, always

How to make Edamame Salad with Parmesan, Basil & Mint – Justine Doiron Recipe?

Step 1 – Defrost the edamame without overthinking it

I dump the frozen edamame straight into a bowl and microwave it for about a minute and a half. Sometimes two. Depends how impatient I am.

One time I forgot it in there and it got weirdly hot and slightly wrinkly. Still edible, just less cute. Now I check halfway through like I’ve learned something.

Step 2 – Deal with the herbs (this part feels fancy but isn’t)

I stack the mint and basil leaves, roll them up, and slice them into thin ribbons. That’s the plan at least. Half the time they come out uneven and I just shrug.

The smell at this stage is wild. Mint hits first, then basil kind of softens everything. It already feels like the salad is doing something right.

Step 3 – Chop the preserved lemon, or improvise

I finely dice the preserved lemon slice. It’s intense, so small pieces matter.

If I don’t have it, I just use more regular lemon. I’ve done both. Preserved lemon adds that salty, almost fermented depth, but the salad doesn’t fall apart without it.

Step 4 – Toss everything like you mean it

Into the bowl goes the edamame, herbs, and lemon. Then I pour in olive oil. Not measured exactly. Just enough to coat things so they look glossy but not drowned.

Salt and pepper go in next. This is where I messed up once by being too confident. Now I add a little, toss, taste, then adjust.

Then I squeeze in lemon juice. Usually half the lemon. Sometimes more if it feels flat.

Step 5 – Parmesan moment

I grate parmesan directly over the bowl. No pre-grated stuff. I tried that once and it just sat there like it didn’t belong.

The fresh kind melts slightly into the warm edamame and clings to everything. It’s subtle but makes the whole salad feel complete.

Step 6 – Finish and fuss with it unnecessarily

I add lemon zest on top because I like the smell. Then more black pepper.

At this point I always taste it again. And again. And maybe once more just to be sure. Sometimes I add a tiny splash more olive oil. Or a pinch of salt. It depends on the mood.

Then I tell myself to stop touching it and actually eat.

What surprised me about this salad

I didn’t expect edamame to carry a dish this hard. It’s usually just… there. A side. Something you snack on while waiting for real food.

But here, it actually holds onto everything. The oil, the lemon, the herbs. It doesn’t get soggy. It doesn’t disappear. It just stays solid and lets everything else shine.

Also, mint and parmesan? Still kind of wild to me. But it works in a way that feels fresh instead of weird. Like the mint cuts through the richness and keeps things light.

I’ve made this on days when I wanted something clean and quick. I’ve also made it when I had no groceries left except random herbs and freezer stuff. It fits both moods.

One time I added chickpeas instead because I ran out of edamame. It was… fine. Not the same. Edamame has a softer bite that works better here.

Tips

• Don’t overheat the edamame – warm is good, hot makes everything wilt weirdly
• Add salt slowly – parmesan already brings a lot
• Use fresh lemon, not bottled – it makes a noticeable difference
• Slice herbs right before mixing – they lose that punch if they sit too long
• If it tastes dull, it probably needs more lemon, not more salt
• Let it sit for 5-10 minutes before eating – flavors settle in a bit
• Grate parmesan fresh – pre-grated just doesn’t melt into the salad properly

How I keep messing with it (and you probably will too)

I don’t make this the exact same way every time. I can’t help it.

Sometimes I add crushed red pepper for a little heat. Sometimes I throw in thinly sliced shallots when I want more bite. Once I added cucumber and it made everything extra crisp, which I liked but didn’t repeat for some reason.

I’ve also tried it fully chilled versus slightly warm. Slightly warm wins for me. The parmesan softens just enough and everything feels more cohesive.

If I’m being lazy, I skip the preserved lemon and just go heavy on zest. Still good. Not identical, but not disappointing either.

There was also a version where I added too much olive oil and it turned into something closer to a marinated bean situation. Not bad. Just different. I ate it with a spoon standing at the counter, so clearly not a failure.

This recipe kind of invites that behavior. It doesn’t punish small changes. It just shifts a little.

And that’s why it keeps showing up in my kitchen. Not because it’s perfect, but because it’s easy to make it work anyway.

Print Recipe

Edamame Salad with Parmesan, Basil & Mint Recipe

Author: katie Smith Cooking Method: Boiling Cuisine: Mediterranean Courses: Salad

Difficulty: Beginner Prep Time 5 mins Cook Time 2 mins Total Time 7 mins

Servings: 2 Estimated Cost: $ 3 Calories: 210

Best Season: Spring, Summer

Description

This vibrant Edamame Salad is the epitome of a quick, healthy, and delicious lunch that comes together in just five minutes. Combining the hearty protein of soybeans with the fresh, bright flavors of Italian herbs, this dish is a perfect blank canvas for your pantry staples. The unique combination of mint and parmesan creates a dreamy balance of salty, fresh, and herby notes, while preserved lemon adds a sophisticated depth. Whether you are looking for a easy meal prep option or a light side dish, this salad is adaptable, plant-based friendly (if you omit the cheese), and incredibly satisfying.

Ingredients

Servings

Salad Base

• 1.5 cup frozen edamame (shelled/beans only)

Herbs & Aromatics

• 0.25 cup fresh mint leaves (loosely packed)
• 0.25 cup fresh basil leaves (loosely packed)
• 1 slice preserved lemon (diced (or substitute with extra fresh lemon))
• 1 small lemon (for zest and juice)

Dressing & Topping

• 2 tbsp extra virgin olive oil (approximate, adjust to taste)
• Salt and black pepper (to taste)
• 2-3 tbsp freshly grated parmesan cheese (omit for vegan option)

Instructions

1. Prepare the Edamame

   Place the frozen edamame in a large microwave-safe bowl. Microwave on high for 1-2 minutes until thawed and warm. Drain any excess water if necessary.
   You can also boil them briefly if you prefer not to use a microwave.
   Mark as complete

2. Chop Herbs and Lemon

   Stack the mint and basil leaves, roll them tightly, and slice thinly (chiffonade). Dice the preserved lemon slice into small pieces.
   If you do not have preserved lemon, simply increase the amount of fresh lemon juice and zest used later.
   Mark as complete

3. Combine and Dress

   Add the chopped herbs and diced preserved lemon to the bowl with the edamame. Drizzle generously with extra virgin olive oil and toss gently to coat.
   Mark as complete

4. Season

   Season the salad with a generous pinch of salt and black pepper. Squeeze the juice of half the lemon over the salad and toss again to combine flavors.
   Taste and adjust seasoning as needed.
   Mark as complete

5. Serve

   Transfer the salad to serving bowls. Grate the parmesan cheese over the top, followed by a grating of fresh lemon zest from the remaining half of the lemon. Finish with an extra crack of black pepper and serve immediately.
   This salad can be made ahead, but add the cheese and final zest just before serving for best freshness.
   Mark as complete

Nutrition Facts

Servings 2

Serving Size 1 bowl

---

Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 2.5g13%

Cholesterol 5mg2%

Sodium 380mg16%

Potassium 450mg13%

Total Carbohydrate 14g5%

Dietary Fiber 5g20%

Sugars 3g

Protein 11g22%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitutions: If you avoid soy, you can substitute the edamame with canned chickpeas or white beans (rinsed and dried). For a vegan version, simply omit the parmesan or use a nutritional yeast sprinkle.

Keywords: edamame salad, quick lunch, healthy salad, vegetarian, gluten-free, meal prep, Justine Doiron