🧾 Ingredients (Serves 2–3):
Main salad:
- 1 ½ cups shelled edamame (cooked, cooled)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 medium carrot, shredded or julienned
- 2 tbsp fresh cilantro or parsley, chopped
- Optional: 1/2 avocado, diced
Dressing:
- 1 ½ tbsp rice vinegar or lemon juice
- 1 tbsp olive oil (or sesame oil for flavor)
- 1 tsp maple syrup or agave
- 1 tsp soy sauce or tamari
- 1/2 tsp Dijon mustard (optional for tang)
- Salt & pepper to taste
🥣 Instructions:
- Cook edamame (if frozen): Boil for 3–5 mins, then drain and cool.
- Chop all veggies and combine in a large bowl.
- Whisk dressing ingredients in a small bowl.
- Pour dressing over salad and toss gently to combine.
- Chill for 15–30 mins (optional, but helps flavors meld).
🍴 Tips:
- Add quinoa or brown rice to make it more filling.
- Crushed peanuts, sunflower seeds, or sesame seeds = amazing crunch.
- Keep it oil-free? Skip the oil and add more lemon juice or a splash of tahini.
📊 Estimated Nutrition per Serving (1 of 3 servings):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 220–250 kcal |
| Protein | 12–14 g |
| Carbs | 20–25 g |
| Fat | 10–12 g |
| Fiber | 6–8 g |
| Sugar | 5–6 g |
| Iron | ~15–20% DV |
| Calcium | ~8–10% DV |
| Vitamin C | ~50% DV |
| Cholesterol | 0 mg |
