This edamame salad recipe draws inspiration from one of my beloved takeaway salads at Mark’s and Spencer. During my time in England, it was my go-to choice for a quick and convenient lunch, and I’ve cherished its flavors ever since. Thankfully, with a touch of resourcefulness and experimentation, I’ve recreated this edamame salad, which is simple, fresh, fragrant, and brimming with vegetarian protein. This green edamame salad, adorned with a ginger sesame dressing, is a swift and effortless recipe suitable for savoring year-round.
Green Edamame Salad
Crafted with cucumber, peas, and dressed in an Asian-inspired ginger sesame dressing, this edamame salad is a quick, simple, high-protein recipe that thrives as both a main course and a side dish.
Ingredients
Edamame Salad:
– 2 cups of frozen edamame, thawed
– 1 cup of sliced snap peas
– 1/4 cup of thawed frozen green peas
– 1/2 cucumber, diced
– 2 cups watercress
– 2 tablespoons fresh mint, thinly sliced
– 2 teaspoons sesame seeds
Ginger Sesame Dressing:
– 3 tablespoons olive oil
– 1 teaspoon sesame oil
– 1 tablespoon lime juice
– 1 teaspoon lime zest
– 1 teaspoon soy sauce or tamari
– 1 teaspoon honey
– 1/2 inch of fresh grated ginger
– 1/4 teaspoon salt, plus more to taste
Instructions
– In a small bowl or jar, combine the dressing ingredients, whisk until well mixed, and set aside.
– In a large bowl, mix the edamame, snap peas, green peas, cucumber, watercress, and mint. Toss to combine.
– Drizzle the salad with the dressing and toss once more for thorough coating.
– Taste the salad, season with additional sea salt and pepper to taste, and garnish with sesame seeds for serving.
– The salad can be served immediately or stored in an airtight container in the fridge for up to 3 days.
