Edamame Salad

Edamame Salad by

Scott Culpepper


Bocconcini in herb oil is a great substitute to cutting large mozzarella and using Italian dressing.

Serves: 8


  • 2 (12 oz.) packages shelled edamame
  • ½ red onion, finely chopped
  • 1 (15.25 oz.) can sweet corn, drained
  • 1 (12 oz.) jar roasted red peppers, finely chopped
  • 1 (12 oz.) package fresh mozzarella, cubed into ¼ to ½ inch pieces
  • 2⁄3 cup Italian dressing
  • 1 large avocado
  • 1 head of bib/butter lettuce


  1. Combine all ingredients, except the bib/butter lettuce and avocado, together in a large bowl and mix until all ingredients are coated with the Italian dressing.
  2. Let the salad stand in the refrigerator until cold.
  3. Serve salad over a leaf of the bib/butter lettuce and garnish with a slice of the avocado.