This salad is an easy summer recipe for your next potluck, BBQ, or meal to enjoy all week. You get healthy protein from the edamame and tempeh, and a creamy sweetness from the mango dressing, and can be versatile. Add in whatever veggies, protein, and grains you wish. This recipe will keep your gut healthy and satisfied!
Ingredients:
For the salad:
- 1/4 cup uncooked quinoa
- 1/3 can cannellini beans, drained and rinsed
- 1/2 cup shelled edamame
- 5 grams chopped cashews
- 1/3 cup chopped fresh basil
- 1 cup chopped spinach
- 1/2 cup diced sugar snap peas
- 1/2 red pepper, diced
- 225 g baked tempeh cubes
For the mango dressing:
- 1/2 mango, pitted and chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large garlic clove
- 1 large basil leaf
- juice from one lemon
- 1 tbsp red wine vinegar
- 2 tbsp mustard
Preparation:
- Cut the tempeh into cubes, season to your liking (e.g. soy sauce, lemon juice, water, pepper, and smoked paprika), and bake at 400F for ~20’.
- Cook the quinoa according to package directions and set aside.
- Make the dressing: add all of the ingredients to a high-speed blender and blend on high until combined and creamy. Add 1 tbsp water if needed to thin.
- Make the salad: To a large bowl add the cooked quinoa, cannellini beans, edamame, cashews, baked tempeh croutons, chopped spinach, green onion, chopped sugar snap peas, and red pepper. Drizzle the dressing over, toss to combine, and enjoy.
- Swap out the beans, veggies, , protein choice, grains, or any of the ingredients to make this Edamame Salad your own.
