AuthorSuzanneCategoryLight meals, Salads, Side dishesDifficultyBeginnerIngredients
For the salad
2 cups shelled edamame
4 cups baby spinach
1 red bell pepper, seeded and sliced
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup fresh coriander, chopped
1 tbsp sesame seeds
For the dressing (my ginger miso dressing)
¼ cup white miso
2 tbsp rice vinegar
1 tbsp good quality honey
1 tbsp grated ginger root
1 clove of garlic, minced
¼ cup water
1 tbsp sesame oil
Instructions
1
Bring a pot of lightly salted water to a boil over high heat. Add the shelled edamame and cook for 3-4 minutes, until tender. Drain and rinse with cold water to stop the cooking process.
2
In a large bowl, combine the baby spinach, sliced red bell pepper, thinly sliced red onion, sliced avocado, chopped fresh cilantro, and cooked edamame.
3
In a small bowl, whisk together the white miso, rice vinegar, honey, grated fresh ginger, minced garlic, and water until smooth.
4
Slowly whisk in the sesame oil until combined.
5
Pour the dressing over the salad and toss to combine.
6
Sprinkle sesame seeds on top of the salad, serve immediately and enjoy!
Ingredients
Ingredients
For the salad
2 cups shelled edamame
4 cups baby spinach
1 red bell pepper, seeded and sliced
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup fresh coriander, chopped
1 tbsp sesame seeds
For the dressing (my ginger miso dressing)
¼ cup white miso
2 tbsp rice vinegar
1 tbsp good quality honey
1 tbsp grated ginger root
1 clove of garlic, minced
¼ cup water
1 tbsp sesame oil
