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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (239g) Recipe makes 6 servings |
||
| Calories 194 | ||
| Calories from Fat 96 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.7g | 16% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 73mg | 3% | |
| Potassium 807mg | 23% | |
| Total Carbohydrate 16.1g | 5% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 3.4g | ||
| Protein 12.3g | 24% | |
Ingredients
- 2 cups shelled edamame, cooked
- 1 large cucumber
- 1 green bell pepper
- 2 large tomatoes
- 1 teaspoon basil (to taste)
- 1 teaspoon parsley (to taste)
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- salt
- pepper
Directions
1
mix the last 7 ingredients in a bowl to make the dressing.2
mix veggies in a bowl, pour dressing overtop. mix well.
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