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Salad with Asian Dressing

A refreshing Asian-inspired salad packed with vibrant vegetables, protein-rich quinoa and edamame, all enhanced by a flavorful dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1/4 cup tamari (or soy sauce, preferably low sodium)
  • 1/4 cup rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon maple syrup
  • 1 tablespoon toasted sesame oil (or sesame oil)
For the Salad
  • 2 cups chopped cucumber (about 1 large)
  • 2 cups chopped celery (about 6 ribs)
  • 2 cups sweet green peas (frozen, thawed)
  • 2 cups shelled edamame (frozen, thawed)
  • 2 cups cooked quinoa (2/3 cups dry, cooked)
  • 2 cups baby spinach (chopped)
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped scallion
  • 2 tablespoons toasted sesame seeds
  • Fresh lime juice (to taste)

Method
 

Preparation
  1. In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil to make the dressing.
  2. Pour 1/4 of the dressing into each of four 16-ounce mason jars for meal prep.
  3. Layer the salad ingredients: Start with chopped cucumber, followed by celery, sweet green peas, edamame, quinoa, spinach, cilantro, scallion, and sprinkle sesame seeds on top.
Storage
  1. Seal the jars tightly and refrigerate for up to four days.
Serving
  1. When ready to eat, shake the jar to mix the ingredients and dressing, and add fresh lime juice to taste.
  2. For immediate serving, combine all salad ingredients in a large bowl, drizzle dressing on top, and toss to mix.
Garnishing
  1. Serve chilled, with optional garnishes such as additional sesame seeds or lime wedges.

Notes

Store salad in airtight containers and keep dressing separate if storing for several days. Consume within four days for best freshness.