A very green salad with an Asian-style vinaigrette… a healthy, balanced meal!
Prep Time: 20 minutes
Cooking Time: 5 minutes
Difficulty : easy
Yield: 4 servings
Ingredients
For the Sesame-Ginger Dressing
- 3 Tbsp. avocado oil (or grapeseed oil)
- 3 Tbsp. rice vinegar
- 2 Tbsp. toasted sesame oil
- 2 tsp. lower-sodium tamari or soy sauce
- 1 ½ tsp. freshly grated ginger
- 1 garlic clove, grated or minced
For the Cucumber Edamame Salad
- 1 lb. English or Persian cucumbers, thinly sliced
- 1 cup shelled edamame (226 g)
- 1 large avocado, cut into cubes
- 4 green onion, thinly sliced
- 2 Tbsp. toasted sesame seeds
Instructions
Bring a large pot of water to a boil and cook the edamame for approximately 5 minutes then drain water.
Prepare the Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.
Add dressing and toss to coat.
Serve immediately, or refrigerate in an airtight container for up to 3 days.
Inspired from: Dishing Out Health
