Edamame Salad with Garlic Ginger Dressing
Ingredients
Salad:
- 2 cups frozen edamame, thawed (12 ounce package)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, peeled and diced
- 1/4 cup red onion, thinly sliced
- 1 grated carrot (about 1/2 cup)
Dressing:
- 3 tbsp avocado oil
- 2 tbsp rice vinegar or lime juice
- 1 tbsp soy sauce or liquid aminos
- 1 large clove garlic
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp pure maple syrup
- 1 tbsp sesame seeds
- Sea salt to taste
Directions
- Begin by thawing your edamame. You can do so slowly by placing the bag of edamame in the refrigerator. For a quicker thaw, dump the frozen edamame into a large bowl and fill with cold water. Allow it to sit until it has thawed, about 10 minutes.
- Mix the dressing ingredients together in a small bowl.
- Transfer all of the salad ingredients to a large bowl. Pour in the salad dressing and toss until everything is coated in dressing.
- Taste the salad for flavor and add sea salt to your personal taste. Add a pinch of red pepper flakes for a little heat if you’d like.
Notes
- Use liquid aminos or tamari instead of soy sauce to keep this gluten-free.
Source: The Roasted Root