High Protein Edamame Salad with Sesame Ginger Dressing
This edamame salad is so satisfying, with creamy avocado, crisp carrot and crunchy broccoli tossed in a juicy sesame ginger dressing that’s practically drinkable! Packed with protein and fiber, it makes a great side salad or nutrient-dense meal prep lunch.
Ingredients
- 3 cups frozen shelled edamame you need at least a 350g bag
- 2 cups finely chopped broccoli about 1/2 - 3/4 inch florets
- 1 medium avocado chopped, see notes for low FODMAP swaps
- 1 large carrot julienned
- 2 tablespoons sesame seeds
- 1 green onion very thinly sliced on the diagonal
- 1 batch sesame ginger dressing
Optional serving ideas
- 1 cup salted cashews chopped, for more crunch!
- 4 cups cooked quinoa if you want to extend the salad into 4 lunch servings
Instructions
- Cook shelled edamame according to package directions. Typically, that’s boiling frozen edamame for 5 minutes. Rinse well with cool water.
- Toss all of the ingredients in a medium salad bowl with half the dressing, serve with the remaining dressing.
If you want to make 4 salad jars for lunches, layer the dressing in the bottom of 4 jars, and layer in the vegetables, then the quinoa. You can leave out the avocado or, if you don't mind it a bit squishy, I make it the first layer after the dressing so the lime in the dressing preserves the avocado.
Notes
Remember, this salad can also be enjoyed as is, as 2 lunch sized servings!
Here is the low FODMAP swaps:
1. The salad is low FODMAP as a side dish, by just omitting the cashews, the garlic in the dressing and using only the dark green tops of the green onion. The avocado is a low FODMAP serving.
2. The salad is low FODMAP as a lunch serving if you omit the cashews, the garlic in the dressing, use only the dark green tops of the green onion AND either add quinoa to make 4 serves OR ensure that you only add 1/2 medium avocado or less to your salad. Avocado is low FODMAP in an 80g (1/2 medium) serve.
2. The salad is low FODMAP as a lunch serving if you omit the cashews, the garlic in the dressing, use only the dark green tops of the green onion AND either add quinoa to make 4 serves OR ensure that you only add 1/2 medium avocado or less to your salad. Avocado is low FODMAP in an 80g (1/2 medium) serve.