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Asian Edamame Salad

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I love salads but this Asian Edamame Salad is MY ALL TIME FAVORITE!  I seriously can’t describe how delicious it is.  It’s a meal in itself and on top of it being a party in your mouth it’s packed full of nutrition.  The dressing can be used on everything.  It’s great as a marinade!   If you like cauliflower rice try drizzling the dressing over the top.  One more bonus about this salad = You can throw it in a large mason jar and your lunch is ready to go!

Asian Edamame Salad

The dressing: 

DEPENDING IF YOU ADD THE PEANUT BUTTER AND TAHINI THIS DRESSING = 50-100 CALORIES PER 2 TBSP SERVING

The salad (BASE):

INSTRUCTIONS

  1. Blend all the dressing ingredients until smooth. Taste- if necessary add more lime or honey/monk fruit. If it’s too strong I just add a little more water or lime juice.  I store it in a mason jar to keep it sealed,  fresh, and easy to shake before adding to the salad.   
  2. Cook the edamame by boiling it for 3-5 minutes in water. Drain and let cool. Meanwhile, chop the kale, carrots, peppers, cilantro leaves, and green onions into strips or shreds.  I don’t chop the arugula unless it’s leafs are large.  
  3. Place the nuts in the food processor and pulse a few times to get a minced but still chunky texture. Transfer to a bowl and repeat the same process for the cooked edamame. Toss the kale, arugula, carrots, peppers, cilantro, green onions, edamame, and nuts together until well combined. You will  not use all the dressing at once.  I prefer to serve the salad with dressing on the side so it keeps longer and you can control  and drizzle to your liking.  You can enjoy the leftover dressing at your next meal!  

Enjoy!

 *You can play around with this salad based on what veggies you have in the fridge- There are so many ways to prepare it.  I’ve found the dressing and the edamame beans are what make it so special.  It’s also delicious with chopped chicken or Tofu squares and its hearty enough that it’s a full meal. 
ENJOY!
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