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Edamame Kale Zucchini Greek Salad © Jeanette's Healthy Living

Greek Style Kale Edamame Zucchini Salad

Course gluten-free, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 320 kcal


  • 1 cup frozen shelled edamame
  • 1/2 cup zucchini chopped
  • 2 tablespoons red onion chopped
  • 2 tablespoons kalamata olives pitted, halved
  • 2 tablespoons feta cheese crumbled
  • 4 cups kale chopped
  • Dressing:
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon Greek seasoning or use dried oregano and season with salt and pepper


  1. Cook edamame in water for 3 minutes or until tender. Rinse with cold water and drain; place in a bowl. Add zucchini, onion, kalamata olives and feta cheese. Mix together dressing in a small bowl and gently toss with edamame mixture. Divide kale into 2 bowls. Spoon half of edamame salad into each bowl. Drizzle extra dressing on top of salad.

Recipe Notes

Adapted from Cooking Light.

Nutrition Facts
Greek Style Kale Edamame Zucchini Salad
Amount Per Serving
Calories 320 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 373mg16%
Potassium 1076mg31%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 3g3%
Protein 17g34%
Vitamin A 13550IU271%
Vitamin C 171.8mg208%
Calcium 334mg33%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.