Edamame Caviar


  • 6 oz (1 cup) shelled edamame, thawed
  • 2 oz (1/4 cup) finely diced carrot
  • 2 oz (1/4 cup) finely diced yellow squash
  • 2 oz (1/4 cup) finely diced red bell pepper
  • 1/4 cup (loosely packed) flat leaf/Italian parsley, finely chopped (a quarter cup of chopped parsley ends up being about 10 stems of parsley leaves)
  • 1/2 Tablespoon olive oil
  • 1/8 teaspoon roasted minced garlic
  • Freshly ground sea salt and black pepper to taste (I used 5 grinds of each)


  • Add all of the ingredients to a medium-sized bowl.
  • Mix everything together with a spoonula to distribute all of the ingredients evenly.
  • Refrigerate for at least 2 hours to allow the flavors to blend. (More time in the fridge is even better.)
  • Eat and enjoy.  (Another easy one!)  

Makes 4 (3-oz) servings.

Nutritional information per serving (approximates): 88 calories, 4 g fat, 7.5 g carbohydrate, 4 g fiber, 2 g sugar, 6 g protein.

The ratings:
Mental Cost (ingredient availability): Very low.
Financial Cost (ingredient cost): Quite low.
Emotional Cost (cooking skill level): Super low.
Time Cost (recipe preparation): Hands on time is low; total time is high (due to the 2+ hour refrigeration period).
Life Cost (clean up time/effort): Incredibly low.
Worth It? (rate from 1-5): 4.00

Miscellaneous suggestions, insights, and/or thoughts:

  • This recipe is a flagrant plagiarism of a simple dish I get at Whole Foods every so often.  I really enjoy the Whole Foods dish, but don’t enjoy the 20-minute drive (one way) to get it.  So I thought I’d try and re-create this caviar at home, and see what happens…
  • This rendition was a pretty darn close replica of the original.  I think Whole Foods uses a lot more oil than what I added, but I like my “less oil” version better (from the perspectives of texture, taste, and calories).
  • This dish can be eaten cold or at room temperature. I like it both ways.
  • I adore how vibrant and colorful this salad looks!  Visually, it brings me a lot of cheer.
  • Raw parsley is a strong flavor; if you don’t like it, feel free to reduce the quantity from what I used, and/or omit it altogether.


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in beans, carrots, casserole, edamame, parsley, peppers, postaweek, soy, summer squash, vegetables, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

8 Responses to Edamame Caviar

  1. Looks good! I wonder what it would taste like if you blended the whole thing and ate on pitas like hummus.


    • Stef says:

      I don’t think I would like it as much that way. I like the chunky,toothy texture of this dish. But I do have a hummus recipe on file that I have considered trying… this might be the boost I need to give it a go. :)


      • I could use a good recipe because I usually end up buying hummus instead of making it. But I don’t want to buy tahini for the rare times I make it. :-(


      • Stef says:

        I’m with you on that one. I found a good-tasting, healthy, inexpensive hummus in my local grocery store, so I’m a fan of purchasing it ready-made instead of putzing with the tahini and roasted red peppers and other ingredients I would only use for hummus.


  2. Carla says:

    Looks yummy! And so glad that’s parsley not cilantro! ;)


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