• 1 1/2 cup shelled edamame*
  • 1 1/2 cup strawberries, quartered
  • 1 15 oz (400g) can low-sodium white beans, drained and rinsed
  • 1/2 cup red onion, chopped
  • 2 Tbsp chopped fresh basil
  • 1/4 cup crumbled feta cheese
  • 6 cups baby spinach

Dressing ingredients

  • 1 1/2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1/4 cup apple juice
  • 1/4 tsp salt
  • 1/8 tsp pepper

Author of this recipe

Produce for Better Health Foundation

Produce for Better Health Foundation

Health professional / educator

Produce for Better Health Foundation believes that it is important to include a variety of fruits and vegetables in your diet, More Matters! We believe all forms are important, canned, dried,... Read more

A flavourful, enticing mix of fresh strawberries, white beans and edamame in a light vinaigrette, nested on baby spinach and topped with crumbled feta cheese. 

Total votes: 752


Cook edamame according to package directions, while preparing remaining ingredients. Rinse under cool water and drain. In a small bowl, whisk vinaigrette ingredients. In a medium bowl, toss all ingredients except spinach and vinaigrette. Serve on individual plates by nesting strawberry, white bean and edamame mix atop spinach. Drizzle with dressing.

Tips from the author

*Edamame are young soya beans, soft and edible. They are often sold in their pod and served as popular appetizer in Japanese cuisine. Shelled edamame beans are a healthy addition to salads.   

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