EDAMAME & AVOCADO RAINBOW SALAD
The edamame & avocado rainbow salad is a fresh, nutrient-rich dish that bursts with colour, flavour and texture. This salad combines protein-packed edamame, creamy avocado and crunchy red bell peppers over a bed of crisp mixed greens. A drizzle of sesame ginger dressing brings a savoury, tangy depth that ties everything together perfectly. High in fibre, healthy fats and plant-based protein, this salad is ideal for those looking for a balanced, wholesome meal. Whether served as a light lunch, a refreshing side or a quick meal prep option, this salad is delicious, nutritious and easy to make. Its vibrant ingredients not only create a visually appealing dish but also offer an abundance of essential vitamins and minerals. Perfect for summer gatherings, post-workout meals or a quick and healthy weekday option, this salad is as satisfying as it is refreshing.
RECIPE CATEGORY
Side, Lunch, Appetiser
SERVING SIZE
1 serving
CUISINE
Asian
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Summer, Picnic, BBQ, Brunch, Family Gathering, Light Lunch, Healthy Eating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, Vegetarian, Quick & Easy, High Fibre, Gluten-Free, Low Fat
DISH TYPE
Salad
INGREDIENTS
The following are the ingredients we need to prepare this edamame & avocado salad.
- 50g mixed greens
- 20g cooked edamame
- 10g red bell pepper, sliced
- ¼ avocado, diced
- 1 tsp sesame ginger dressing
FULL NUTRITIONAL INFORMATION
- Calories: 180 kcal
- Carbohydrates: 12g
- Protein: 6g
- Fats: 10g
- Saturated Fat:5g
- Fibre: 6g
- Sugar: 3g
- Sodium: 90mg
PREPARATION
- Prepare The Ingredients: Rinse and dry the mixed greens thoroughly. If using frozen edamame, cook them according to package instructions, then let them cool. Slice the red bell pepper into thin strips and dice the avocado into small, even cubes.
- Assemble The Salad: Place the mixed greens in a serving bowl. Evenly distribute the cooked edamame over the greens, followed by the sliced red bell pepper.
- Add The Avocado: Gently place the diced avocado on top. Be careful not to mash the pieces while mixing.
- Dress The Salad: Drizzle the sesame ginger dressing over the ingredients, ensuring an even coating for maximum flavour.
- Toss And Serve: Lightly toss the salad to combine the ingredients while maintaining their texture. Serve immediately and enjoy!
PREP TIME
5 minutes
COOKING TIME
None (if using pre-cooked edamame)
TIPS
Here are some helpful tips for you when making this edamame & avocado salad.
- Use Fresh Edamame: If using frozen edamame, rinse with cold water after cooking to cool them quickly and preserve their texture.
- Choose Ripe Avocado: A perfectly ripe avocado should be firm but slightly soft when gently pressed.
- Enhance The Crunch: Add toasted sesame seeds or slivered almonds for an extra crunch.
- Balance The Flavours: Adjust the sesame ginger dressing to taste—add more for extra zest or mix with a little lime juice for added freshness.
- Pairing Suggestion: Serve with grilled tofu, tempeh or quinoa for a more filling meal.
VARIATIONS
- Nut-Free Alternative: Swap almonds for pumpkin or sunflower seeds for similar crunch.
- Extra Protein: Add tofu, grilled chicken or chickpeas for a protein boost.
- Spicy Kick: Sprinkle red pepper flakes or drizzle sriracha for a bit of heat.
- Citrus Twist: Add orange or mandarin slices for a refreshing contrast.
- Superfood Boost: Toss in chia or hemp seeds for additional omega-3s.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 24 hours. For best results, keep the dressing separate and mix before serving.
- Dressing Storage: The sesame ginger dressing can be refrigerated in a sealed jar for up to 5 days. Shake before using.
- Meal Prep Friendly: Prepare ingredients ahead and store them separately for quick assembly.
- Avoid Freezing: Freezing is not recommended, as fresh vegetables and avocado lose their texture when thawed.