AuthorSuzanneCategoryLight meals, Salads, Side dishesDifficultyBeginner
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.
In a large bowl, combine the baby spinach, sliced red bell pepper, thinly sliced red onion, sliced avocado, chopped fresh cilantro, and cooked edamame.
In a small bowl, whisk together the white miso, rice vinegar, honey, grated fresh ginger, minced garlic, and water until smooth.
Slowly whisk in the sesame oil until combined.
Pour the dressing over the salad and toss to combine.
Sprinkle sesame seeds on top of the salad, serve immediately and enjoy!
Ingredients
Directions
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.
In a large bowl, combine the baby spinach, sliced red bell pepper, thinly sliced red onion, sliced avocado, chopped fresh cilantro, and cooked edamame.
In a small bowl, whisk together the white miso, rice vinegar, honey, grated fresh ginger, minced garlic, and water until smooth.
Slowly whisk in the sesame oil until combined.
Pour the dressing over the salad and toss to combine.
Sprinkle sesame seeds on top of the salad, serve immediately and enjoy!
