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
- 1/4 cup olive oil
- 3 cloves garlic, peeled
- 4 tablespoons Braggs Liquid Amino Acids (or low sodium soy sauce)
- 1/2 cup water or orange juice
- 4 tablespoons white distilled vinegar (really any kind of vinegar works- I’ve even used balsamic)
- 2 tablespoons honey or Monk Fruit (monk fruit is a great sugar free natural alternative)
- 1 tablespoon sesame oil
- 1 tablespoon ginger or ginger paste (Blending the dressing will break up the raw ginger)
- 1-2 limes (squeezed)
- OPTIONAL but recommended: 2 tablespoon peanut butter powder or 1 tablespoon regular peanut butter
- OPTIONAL but recommended: 2 tablespoons tahini (adds a great creamy texture)
DEPENDING IF YOU ADD THE PEANUT BUTTER AND TAHINI THIS DRESSING = 50-100 CALORIES PER 2 TBSP SERVING
The salad (BASE):
- 16 ounces frozen shelled edamame ( I boil them in water for about 3 minutes then let cool)
- 4-5 cups kale (if its tough be sure to massage with a little olive oil and lemon juice)
- 3-4 cups arugula
- 3-4 large carrots (sliced thinly)
- 1-2 cups bell peppers thinly sliced (I prefer mini bell peppers)
- 1 avocado chopped into small squares
- 1/2 bunch cilantro leaves (chopped)
- 1 bunch green onions (chopped)
- 1/2-3/4 cup nuts- almonds, peanuts, or cashews (nuts are of coarse optional- pumpkin seeds are also another great option).
- 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.
- 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.
- 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!
*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.