Salads · 12 min
Lemony Cucumber-Edamame Salad with Feta Cheese & Mint
- 12 min
- 2–6 servings
- 277 kcal / serving
A bright, crisp cucumber salad with edamame, feta, and mint, tossed in a lemony dressing. It comes together quickly for a simple weeknight side or light meal with a fresh finish.
Adds 5 ingredients for 2 servings to your Walmart cart; you check out on Walmart.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- 1 ¼ cupsedamame
- ½English cucumber
- ¼ small pkgfresh mint
- ½lemon
- English cucumbers
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, garlic powder, honey, onion powder, oregano, dried, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 ¼ cupsedamame
- ½English cucumber
- ¼ small pkgfresh mint
- ½lemon
- English cucumbers
- lemons
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| edamame | 1 ¼ cups | 2 ½ cups | 3 ¾ cups |
| English cucumber | ½ | 1 | 1 ½ |
| fresh mint | ¼ small pkg | ½ small pkg | ½ small pkg |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all fresh produce, then prepare the cucumber and mint.
- Rinse the edamame in a colander under hot running water to defrost, then let it drain.
- In a medium bowl, zest the lemon and squeeze in the juice. Whisk in olive oil, honey, Dijon, garlic powder, onion powder, oregano, salt, and pepper until the dressing comes together.
- Trim the cucumber and cut it into small dice; add them to the bowl with the dressing.
- Strip mint leaves from the stems, finely mince them, and add to the bowl along with the feta and edamame. Toss to coat.
- Divide the salad onto plates or bowls and serve, adjusting seasoning if needed.
Two tips
- Chop cucumber and mint and dress up to 2 hours ahead; keep refrigerated.
- If you’d like a citrus swap, substitute lemon with lime in the dressing and add a touch more honey if desired.
Nutrition per serving
- Calories
- 277 kcal
- Protein
- 16 g
- Carbs
- 16 g
- Fat
- 18 g
- Fiber
- 6 g
- Sodium
- 268 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.