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A white hand is holding a white bowl above a large edamame salad serving some into it.

Nutrient-Rich Edamame Salad With Miso Dressing

This refreshing Edamame Salad is tossed with a flavorful miso dressing and is perfect for a light lunch or a healthy side dish.
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Course: Salad
Cuisine: Japanese Inspired
Keyword: Comfort Food, Easy, Nourishing, Soul Food
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 447kcal
Author: Gabby Campbell

Equipment

  • 1 Large Bowl

Ingredients

  • 1 lb frozen, shelled, edamame beans
  • 3 cups thinly sliced kale (my cups were tightly packed)
  • 1.5 cups cooked brown rice
  • 2 medium Persian/Lebanese cucumbers
  • 2 large carrots, grated
  • 1 avocado, sliced
  • 2-3 green onions/scallions/shallots, sliced
  • ½ cup cilantro/coriander (see note 1), roughly chopped
  • ½ cup walnuts, chopped (use more if preferred)
  • 2 tbsp hemp or sunflower seeds
  • 1.5 tbsp extra virgin olive oil
  • Salt and pepper to taste

For The Miso Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp rice wine vinegar (white wine vinegar is also fine)
  • 1.5 tbsp white miso paste
  • 1.5 tbsp tamari or soy sauce
  • 1.5 tbsp maple syrup or honey
  • 1 tbsp sesame oil
  • 1-2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp lime juice, about ½ a lime.

Instructions

  • Make the Dressing: In a small bowl, whisk together all the dressing ingredients until smooth and well combined. Set aside.
  • Add the shelled edamame beans to a large bowl and cover with boiling water. Let sit while you cook the kale.
  • Heat a large frying pan over a medium-high heat then add 1.5 tbsp of olive oil. Once warmed through, add the sliced kale, salt and pepper to taste and pan-fry for 5-7 minutes or until wilted (see note 2).
  • Combine Salad: Drain the edamame, then add to a very large bowl. Next, add in the cooked brown rice, kale, carrot, cucumber, spring onion/shallots, cilantro and avocado.
  • Pour the dressing over the salad and toss to coat evenly.
  • Sprinkle with hemp or sunflower seeds, chopped walnuts and serve immediately. This salad will serve 6 as a side or 3-4 as a main.

Video

Notes

Note 1: The coriander can be replaced with Italian/flat leaf parsley or simply omitted if you're not a fan.
Note 2: You may need to cook the kale in batches depending on the size of your pan.
Need to cook a batch of brown rice for this recipe? I do mine in the instant pot!
    • Rinse 1 cup of brown rice and add it to the inner pot of the instant pot with 1 cup of water. Or top tip - use chicken or vegetable stock instead to amp up the flavor.
    • Secure the lid and make sure the vent is closed. Select the "Manual" or "Pressure Cook" setting and set the timer for 15 minutes. 
    • Once the cooking time is complete, allow the pressure to release naturally for 5 minutes.
    • After the natural pressure release, quickly release any remaining pressure with the venting knob.
    • Fluff with a fork and set aside while you prepare the rest of the salad.

Nutrition

Serving: 1.5cups | Calories: 447kcal | Carbohydrates: 36g | Protein: 13g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Sodium: 439mg | Potassium: 865mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5294IU | Vitamin C: 19mg | Calcium: 142mg | Iron: 4mg
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