This salad is perfect for a quick lunch that’s both delicious and super nourishing. With 9 unique plants and 18g of fibre, it’s a great starting point if you’re looking after your gut health, and only made better when paired with some kimchi which goes so well with these flavours.
It also contains 28g of protein, which is great for keeping you satisfied. Edamame is one of my favourite sources of plant protein lately. It contains 18.5g of protein per cup, and I love how easy it is to prepare (aka do nothing and let it thaw on the counter or cover with warm water for a couple of minutes). It’s super versatile and easy to integrate in salads or stir-fries. Edamame is also relatively affordable where I live and come up to about $1.20 per serving (1 cup). So if you’re freezer isn’t already packed with frozen edamame, this is your sign to do a stock-up!
Ps: get the unshelled type unless you’re planning on eating them as a snack, much more time effective!
Edamame & Forbidden Rice Salad
Equipment
Ingredients
- 1.5 cups (292.5 g) black rice - cooked
- 2 cups (296 g) shelled edamame - thawed
- 1 avocado - diced
- 2 cucumbers - diced
- 1 cup (16 g) cilantro - finely chopped
- 1 tbsp sesame seeds
Dressing
- 1 lime, juice and zest
- 1 garlic cloves - minced
- 1 tbsp fresh ginger - minced
- ½ tsp (0.5 tsp) red chili flakes
- 1 tbsp tamari
- ½ tbsp (0.5 tbsp) sesame oil
- 1 tbsp maple syrup
Instructions
- Start by preparing the dressing. In a small bowl: combine the lime juice and zest, minced garlic, minced ginger, chili flakes, tamari, sesame oil, and maple syrup. Mix well until all ingredients are fully incorporated.
- In a large bowl, combine the black rice, edamame, avocado, cucumber, cilantro, sesame seeds, and dressing. Enjoy!
