3 Easy Salad Recipes That Are Healthy Without Sacrificing Taste
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The Edamame Crunch Salad is a vibrant, refreshing dish that highlights the use of edamame, a staple in Japanese cuisine. This salad combines crunchy vegetables with a tangy dressing, making it a popular choice for summer gatherings and potlucks in the United States. Its appeal has led to variations across various cuisines, often incorporating different nuts or seeds for added texture.
Ingredients
- ●edamame
- ●cabbage
- ●carrots
- ●green onions
- ●red bell pepper
- ●cilantro
- ●sesame seeds
- ●almonds
- ●soy sauce
- ●rice vinegar
- ●honey
- ●sesame oil
- ●salt
- ●black pepper
Instructions
- 1Prepare edamame by boiling until tender, then drain and cool.
- 2Shred cabbage and carrots into thin strips.
- 3Chop green onions and red bell pepper into small pieces.
- 4Finely chop cilantro and set aside.
- 5In a large bowl, combine edamame, cabbage, carrots, green onions, red bell pepper, and cilantro.
- 6In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, salt, and black pepper until well combined.
- 7Pour the dressing over the salad and toss gently to combine.
- 8Sprinkle sesame seeds and almonds on top before serving.
- 9Serve immediately or chill for 30 minutes to enhance flavors.
Ingredient Alternatives
honey
Healthier: maple syrup
Cheaper: agave syrup
Maple syrup is a natural sweetener with a similar flavor profile.
almonds
Healthier: sunflower seeds
Cheaper: pumpkin seeds
Sunflower seeds provide a nut-free crunch.
🌶️🌶️🌶️Lowsoytree-nuts
Also Known As
Crunchy Edamame SaladAsian Crunch Salad
vegetariangluten-freedairy-freeegg-freenut-free
Ingredients
- ●1 medium butternut squash, peeled and cubed
- ●4 cups kale, stems removed and chopped
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon garlic powder
- ●1/4 cup dried cranberries
- ●1/4 cup walnuts, chopped
- ●1/4 cup feta cheese, crumbled (optional)
- ●2 tablespoons balsamic vinegar
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, black pepper, and garlic powder until evenly coated.
- 3Spread the butternut squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 4While the squash is roasting, massage the chopped kale with the remaining tablespoon of olive oil and a pinch of salt until it becomes tender and dark green.
- 5In a large serving bowl, combine the roasted butternut squash, massaged kale, dried cranberries, walnuts, and feta cheese (if using).
- 6Drizzle the balsamic vinegar over the salad and toss gently to combine all ingredients.
- 7Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 8Serve immediately or let it sit for 10 minutes to allow the flavors to meld.
Equipment
baking sheetlarge bowlserving bowl
vegetariangluten-free
Ingredients
- ●2 cups chopped cucumbers
- ●1 cup cherry tomatoes, halved
- ●1/2 cup red onion, diced
- ●1/2 cup Kalamata olives, pitted and halved
- ●1 cup feta cheese, crumbled
- ●1/4 cup extra virgin olive oil
- ●2 tbsp red wine vinegar
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the chopped cucumbers, cherry tomatoes, red onion, and Kalamata olives.
- 2Add the crumbled feta cheese to the bowl with the vegetables.
- 3In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- 4Pour the dressing over the salad ingredients and toss gently to combine.
- 5Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 6Let the salad sit for about 10 minutes to allow the flavors to meld.
- 7Serve chilled or at room temperature.
Equipment
large bowlsmall bowlwhisk
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