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Edamame and Wasabi Rocket Salad

Prep Time:

15 Minutes

Cook Time:

5 Minutes


2 Servings as a side dish



About the Recipe

This is a very light salad combining wasabi rocket leaves, edamame, some seafood sticks and baby tomatoes. The aim is to showcase the taste of the wasabi rocket leaves so the dressing comprises only a little salt and olive oil. The wasabi rocket comes from my own garden but (this time) the edamame came from the freezer!


160g fresh or frozen edamame

5-6 wasabi rocket leaves

5 baby tomatoes

5 seafood sticks

1/4 tsp salt or to your taste

1/2 tbsp sunflower oil


rinse & chop the wasabi rocket leaves

rinse & halve the tomatoes

cut each seafood sticks into 4 cubes

bring some water to the boil in a pan, then cook the edamame for  3 - 4 mins (fresh), 5 mins (frozen) before draining

mix the edamame, tomatoes, seafood, wasabi rocket leaves in a bowl, season with the salt & add the oil. mix again

your salad is ready to serve 

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