EDAMAME & CUCUMBER SALAD

Light, Fresh, Plant-Based

A no-cook salad that actually delivers. Edamame beans, crisp cucumber, creamy avocado, and red onion tossed with fresh mint and sesame seeds in a light sesame and ginger dressing. 22g of plant-based protein per serving, naturally low in carbohydrates, and ready in ten minutes. The kind of lunch that keeps you on track without any effort.

Suitable for High Protein Diet, Low Carbohydrate Diet, Low Fat Diet, Low Glycaemic Diet, Plant-Based Protein, Vegetarian Diet

Serves: 2 |

Cook Time: 10 minutes

Ingredients

200g frozen edamame beans, defrosted
1 large cucumber, sliced
1 ripe avocado, diced
½ small red onion, finely sliced
Small handful fresh mint leaves
2 tablespoons sesame seeds, toasted
Small handful microgreens

For the dressing:

2 tablespoons low-sodium soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon fresh ginger, grated
1 garlic clove, minced
1 teaspoon honey
Juice of 1 lime

Directions

Conventional Method

Whisk all dressing ingredients together in a small bowl. Set aside.
Combine edamame, cucumber, avocado, and red onion in a large bowl.
Add mint leaves and microgreens and toss gently.
Drizzle dressing over the salad and toss lightly to coat.
Scatter sesame seeds over the top. Serve immediately.

Thermomix Method

Add garlic and ginger to Thermomix bowl. Chop 3 sec/speed 5. Scrape down the sides.
Add soy sauce, sesame oil, rice wine vinegar, honey, and lime juice. Mix 15 sec/speed 3.
Combine edamame, cucumber, avocado, and red onion in a large serving bowl.
Add mint leaves and microgreens and toss gently.
Drizzle Thermomix dressing over the salad. Scatter sesame seeds over the top. Serve immediately.