Edamame & Forbidden Rice Salad
A quick, nourishing lunch packed with 9 unique plants, 18g of fiber, and 28g of protein. Perfect for gut health and super satisfying!
Servings servings
Ingredients
- 1.5 cups black rice already cooked and cooled
- 2 cups frozen shelled edamame thawed
- 1 avocado diced
- 2 small cucumbers diced
- 1 cup cilantro finely chopped
- 1 tbsp sesame seeds
Dressing
- 1 lime, juice and zest
- 1 garlic cloves minced
- 1 tbsp fresh ginger minced
- ½ tsp red chili flakes
- 1 tbsp tamari
- ½ tbsp sesame oil
- 1 tbsp maple syrup
Instructions
- Prepare the dressing: In a small bowl, combine the lime juice and zest, minced garlic, minced ginger, chili flakes, reduced-sodium tamari, sesame oil, and maple syrup. Whisk until fully incorporated and set aside.
- Assemble the salad: In a large bowl, combine the black rice, edamame, avocado, cucumber, and cilantro. Pour the dressing over and toss gently to coat. Transfer to serving bowls and finish with a sprinkle of sesame seeds. Enjoy!
Video
Notes
Edamame: Frozen edamame is usually pre-cooked and ready to eat. Thaw in advance, or cover with boiling water for a few minutes and drain just before assembling.
Black rice: 1.5 cups of cooked black rice equals approximately ½ cup of dried. Black rice takes longer to cook than white, so it's worth making a larger batch at the start of the week to use across multiple meals.
Nutritional Information - Per Serving
Calories 611kcal | Carbohydrates 75g | Protein 28g | Fat 26g | Sodium 382mg | Fiber 18g | Vitamin A 74IU | Vitamin C 31mg | Calcium 168mg | Iron 6mg