🥗 Vegan Edamame Salad Recipe

🧾 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:

1. Cook edamame (if frozen): Boil for 3–5 mins, then drain and cool.
2. Chop all veggies and combine in a large bowl.
3. Whisk dressing ingredients in a small bowl.
4. Pour dressing over salad and toss gently to combine.
5. 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):