Tomato Avocado Salad with Edamame
I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!
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This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!
I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!
If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- avocado
- cherry tomatoes
- shelled edamame
- red onion
- fresh-squeezed lime juice; I used my fresh-frozen lime juice
- ground Cumin (affiliate link)
- Spike Seasoning (affiliate link)
- Vege-Sal (affiliate link), or salt
- extra-virgin Olive Oil (affiliate link)
What is Edamame?
Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.
Is Edamame high in carbs?
Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.
How to store avocado so it stays good longer:
I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.
How to Make Tomato Avocado Salad with Edamame:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
- Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
- I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
- Cut tomatoes in half so you have 2 cups of tomatoes.
- Slice green onions, more or less to taste.
- For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
- I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
- Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
- Then mix in avocado.
- Serve salad right away.
- This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.
Make it a Low-Carb Meal:
I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.
More Salads with Avocados
If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.
Tomato Avocado Salad with Edamame
I love this Tomato Avocado Salad with Edamame and this tasty vegan salad is great for lunch! And edamame are low in net carbs and high in protein, and they're definitely a treat!
Ingredients
Ingredients
- 2 small avocados
- 1 T fresh lime juice
- 2 cups cherry tomatoes
- 12 oz. frozen shelled edamame (see notes)
- 1/2 cup sliced green onion
Cumin-Lime Vinaigrette
- 4 T fresh lime juice
- 1/2 tsp. ground cumin
- 1 tsp. Spike Seasoning
- 1/2 tsp. Vege-Sal (or salt)
- 3 T extra-virgin olive oil (more or less to taste)
Instructions
- Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
- Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
- Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
- Slice about 1/2 cup of green onion, more or less to taste
- Whisk together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.
- I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
- Mix together tomato and edamame and toss with the desired amount of dressing
- Then gently mix in the chopped pieces of avocado
- Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.
Notes
Twelve ounces of frozen shelled edamame is about 2 cups.
Recipe created by Kalyn.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.
66 Comments on “Tomato Avocado Salad with Edamame”
I made this yesterday for my dinner but found the dressing too tart so I didn’t use it at all. I just mixed 4 Tablespoons of fresh lime juice. I also added fresh basil torn into small pieces and sprinkled the salad with raw sunflower seeds just before serving. It made a wonderful meal and I had the leftovers today for breakfast and lunch. My grown son had a spoonful of it today and LOVED it!
So glad you enjoyed it and were able to adapt it to your liking.
Made this and tossed in some Arugula. So delicious with the bitter taste of the greens and the sweet tomatos.
I love Arugula, so that sounds like a winner to me. I’m glad you enjoyed it.
What would you recommend eating this with? Crackers? Or is it good plain?Â
Thanks excited to make it.Â
I just ate it plain, like a side salad.
This looks awesome, and that tip about putting the avocados in the fridge could be a total game-changer for me. Thanks!!
Glad it's useful for you, that was LIFE-CHANGING for me!
Now I know that Spring has really sprung. This salad is calling to me!
Yes! I think it's finally here.
Janice, I love finding them on sale! Hope you enjoy the salad.
I bought 6 avocados on sale yesterday so will try this! We eat them quick but do put them in fridge as soon as they soften. 🙂
Your recipe is just what the doctor ordered today. I am feeling under the weather and the colors look soooo appetizing today. Luckily I have most of the ingredients except edamame. I will try adding pea pods.
Thanks Kalyn!
That sounds good to me! Sorry to hear you are under the weather.
Hope you enjoy Maria!
this looks so good. Thanks for giving me another idea on what I can make with avocados!
I buy the Sam's Club bags of avocadoes. If they're hard, I put them in a sunny window for a few days till they're a little soft. Then pop them in the fridge. They last for weeks. It's amazing!
Isn't it! I buy the big bags from Costco as well.
SAVING CUT-OPEN AVOCADOS : Thanks Kalyn, I'm a fan following you every day. When I don't use an entire avocado, I rinse the left over piece under water for a few seconds, wrap it in paper toweling, secure with cling wrap or in baggie and pop it in the refrigerator. The next day, it is light green and perfect. Then, if I still have any left over, I rinse it again, use clean paper toweling and return it to the fridge. I do keep in the pit just so that part isn't exposed, but could just as easily rinse the cavity area in water. Hope this helps….. Fondly, Amy
Thanks for sharing that Amy; I will definitely try it. Glad you're enjoying the blog!
Denis, so glad you liked it!
Delicious!! Thank you! This was the perfect accompaniment to the chicken fajita sausages we had for supper with baked sweet potatoes. I've tried a few of your recipes and feel kinda guilty for not thanking you before. Better late then never 🙂
Carrie, your variation sounds great. I have finally found a place to buy the shelled edamame here too, so much easier!
I made this for Mother's Day dinner and added black beans, cilantro and a couple tablespoons of sugar. Everyone loved it! Also, I found already shelled edamame at Target, saving a lot of time! Tripled the recipe to feed about 10 as a side dish.
Suzanne, so glad you liked it. Thanks for taking the time to let me know, comments like that really make my day!
I read your recipe yesterday when looking for a
salad recipe with avocado. I made it last night
for eight people and it was a real hit. I put it on
a bed of lettuce. I bought the edamame at Trader Joe's as it's already shelled. The only thing I changed was the dressing. I didn't have any spike seasoning so I used the parmesan caesar dressing from Trader Joes becauseI thought it would blend well with the other
ingredients. Wonderful!!! Thank you…..
Suzanne in Williamsburg, Virginia
Bernadette, so glad you like it. Thanks for letting me know.
I absolutely LOVE this salad, i make it at least a couple times a month to bring as a lunch to work… great colors too. Thank you so much for the post! Instead of vege-sel or the other spice (which I don’t have) i use chili powder-salt-bbq rub combo, but only about 1/4-1/2 tsp.
This sounds so appetizing and so healthy! Can’t wait to try this.
Really like the idea of trying this with chickpeas! I might try that too.
This is absolutely AMAZING, and the colors are fantastic. My favorite salad from now on. As a veggie, i really appreciate it, and i always have a couple avo’s on hand. Next time i might swap edamame for chickpeas and see how that goes. This salad changes everything, thanks for posting it!
This looks fabulous – I’m going to make it tonight…I know the mister won’t touch it which is fine with me – I’ll get to eat it all! Thanks so much for posting this – it’s like I found what I was looking for!! xo, Nan
That salad looks really good!
What a delightful salad! So colorful and appetizing!
Cheers,
Rosa
Oakley, thanks!
BtB, So glad you liked it. I love the idea of adding some chili powder and cayenne too for a more Southwest feel.
Andrea, thanks. That means a lot to me! The shrimp and macaroni salad is one of my most-loved dishes for my whole family. That’s something I make for every family party, all year round. It’s also my 84 year old dad’s absolute favorite dish, so I try to make it for him as often as I can.
Wow thanks for the tip about keeping ripe avocados in the fridge! Fantastic!
Also, in another of your posts, the combination of shrimp and macaroni salad is genius.
I’d say you are on a roll but really you are just consistently good. 🙂
Kalyn! We made this last night for our shabbos (Sabbath) dinner and it was SO GOOD! I made corn tortillas from scratch and we had bean tacos with this on the side. We doubled the recipe, and the two of us finished the entire bowl of avocado salad within 24 hours (oops!) Delicious. This will become a mainstay for us. I improvised on the spices – Using cumin and dried coriander plus a little chili powder, salt and cayenne. (In place of the Spike & Vegesal since we don't have those). Thanks so much.
this looks so so so so fresh and tasty!
Definitely agree, there is no bad way to eat avocado!
Now I’m overwhelmed with jealousy that Susan gets pre-shelled edamame. I think I’ll have to start nagging my store to carry those (especially because I hate the excess packaging on the shelled ones you buy at Costco, even though the quality is good.)
This salad looks so great! I just love edamame, and have been looking for new ways to use them. I am able to buy packaged, shelled edamame in the produce section of my market. They are ready to use as is. Definitely going to try this one!
That’s so good to know about storing avocados. My favorite use of avocado is so simple – sliced with a little bit of olive oil, salt and pepper for dinner.
That looks way to pretty to eat!
This is SO perfect for me. Like so many of your other dishes, it’s great lunch food for me for days.
And I found that out about avocados last year, don’t remember where. Yes, TOTAL lifesaver. Great tip.
Glad people are liking this. I do like a lot of lime, so if you aren’t quite as into lime, put a bit more olive oil so the dressing isn’t as strong.
Thanks for the recipe. I just started the South Beach Diet last week and have been loving all the recipes and info on your site. I made this salad for lunch today and it was great! I had some leftover cucumbers I threw in and I thought they complimented the tastes very nicely. One comment was that there was a little too much lime for me – I’ll probably cut back a little next time I make it. Thanks!!
Now, that would totally satisfy my cravings right now.. Thanks for the tip about avocado in the fridge – that will definitely come in handy next time I find cheap avo’s!
Thanks for posting this! It is so colorful and looks SO good!
This looks so awesome. I ADORE avocadoes and edamame both.
Kalyn, that looks absolutely amazing. I cannot get enough avocado. I just love it. Can’t wait to try this!
Costco here I come! I can hardly wait – and I will remember who told me this bit of wisdom about avocados and refrigeration!
Your salad looks wonderful and it will be on my table this weekend! As always – thanks!
I love avacado salads too. One of my favorites has avacados, red onion, and grapfruit with a grapefruit vinegrette. SO GOOD.
I saw a little two-minute blurb on Food Network – Alton Brown used a pasta machine to shell cooked edamame. He just ran them through the machine rollers from underneath to the top, and it popped the edamame right out!
I’m going to make this for dinner again tonight with my last 2 avocados from the big bag, so I’m so glad people are liking it. Cakegirl Lorilou, good luck with South Beach. And glad that I could share the avocado storage tip, just wish I knew where I heard it!
Such a fresh and colourful salad. Perfect for spring!
Your avocado storage tip is about to change my life too!
Thanks so much for this recipe! This looks delicious! I have shelled edamame in my freezer and I didn’t know what to do with them (I like to chew on the pods, haha) so I will most definitely try this!
This looks so good! I have just been told by my doctor that I am pre-diabetic, along with some other health problems. He wants me to start the South Beach Diet. I am so glad I found your blog. I will definately be coming back for recipe ideas and other information. THANKS!
This is my kind of salad! Your love for cilantro equals mine love for cumin, so the vinaigrette sounds perfect. I might use cannellini beans instead of edamame, since I usually have them on hand. And thanks for the tip on storage of those precious avocados!
Kalyn,
Thank you so much for this great recipe. I have a bag of avocados I picked up at Trader Joe’s and I was berating myself for not using all of them. This is going to be dinner tonight!
Kalyn, this is beautiful! The colours are so vibrant, and I’m deathfully jeaaaalous of the big bags of avocado that are available in Costco! I miss Costco so darned much!! Love the recipe, what a wonderful way to greet the arrival of spring!
Hello Kalyn
Beautiful and colourful!
I keep all my veggies including avocado’s in zipped cool bags in the garden shed, I know it may sound odd, but I’ve found they keep for ages, I think the temperature is probably similar to my Dad’s “cold room” he had when he had his Greengrocer shop, 40 years ago.
Well, you just changed MY life, because I didn’t know you could put avocadoes in the fridge, either! This is such a perfect, tasty salad – and the cumin-lime vinaigrette is inspired. Thank you!
I am looking forward to making this salad! I just read earlier this week on CNN Health, that both avocado and edamame were “heart healthy” foods and I was trying to think of ways to incorporate more of them into our diet. You read my mind!
I’m guessing in the summer you will add lots of cilantro from your garden, too! This is my kind of salad; because I don’t eat raw onion, I will saute mine for a minute or so, and cut back on the oil in the dressing to compensate.
I’m drooling. I love every single thing you have in this salad and I’ve got all the ingredients it requires. I eat an avocado probably every other day at lunch. Maybe this will be my lunch today!
i looooove the bright red + bright green 🙂