Green Edamame Salad

Made with cucumber, peas and covered in an Asian-inspired ginger sesame dressing, this edamame salad is a quick, easy and high-protein recipe that works well as a main course or a side dish.

Ingredients

Edamame Salad:

2 cups frozen edamame, thawed

1 cup snap peas, sliced

1/4 cup frozen green peas, thawed

1/2 cucumber, diced

2 cups watercress

2 tablespoons fresh mint, thinly sliced

2 teaspoons sesame seeds

Ginger Sesame Dressing:

3 tablespoons olive oil

1 teaspoon sesame oil

1 tablespoon lime juice

1 teaspoon lime zest

1 teaspoon soy sauce, or tamari

1 teaspoon honey

1/2” inch fresh ginger, grated

1/4 teaspoon salt, plus more to taste

Instructions

In a small bowl or jar, add dressing ingredients, whisk together until combined and set aside.

In a large bowl, combine the edamame, snap peas, green peas, cucumber, watercress, mint and toss to combine.

Drizzle the salad with the dressing and toss again to ensure everything is well coated.

Taste the salad, season with additional sea salt and pepper to taste and sprinkle with sesame seeds to serve.

The salad can be served immediately or stored in an airtight container in the fridge for up to 3 days.