Salad with papaya and edamame

Sallad med papaya och edamamebönor

Salad with papaya and edamame

Salads are very popular in Sweden, including as an accompaniment to hot food, and Swedes tend to eat salad more often than cooked vegetables. It is also quite common to include fruit such as raspberries, blueberries and strawberries in salads.

With a short growing season they also tend of make use of imported fruit in some salads, as in this case where papaya and soya beans are added to mixed lettuce leaves to create a colourful and tasty salad.

Edamame beans are small immature Japanese soya beans. In Japanese eda means twig and mame means bean. They are usually served slightly salted as a side dish in Japanese restaurants. In the UK you can usually find them sold in tubs next to sushi dishes. In the USA they are often sold in the frozen food section of grocery stores. John Duxbury



• The salad goes particularly well with kall inkokt kyckling med citron och rosmarin (cold poached chicken with lemon and rosemary).
• Squeeze the edamame pods at the ends to push out the soya beans. Discard the pods.
• The salad can be prepared up to step 3 an hour or two in advance and then simply complete step 4 before serving.


1   papaya
150 g (6 oz) edamame
150 g (6 oz) bag of mixed salad leaves
1 tbsp   lemon juice
2 tbsp   extra virgin olive oil
    salt and freshly ground black pepper to taste


1. Thickly peel the papaya, discard the seeds and cut into small pieces.

2. Pop the beans out of the pods and add to the papaya.

3, Whisk the lemon juice, olive oil, salt and pepper together and pour over the papaya and beans. Stir to mix evenly.

4. Immediately before serving, toss the lettuce, papaya and beans together to ensure that the lettuce leaves are all coated in dressing.


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