This easy salad is loaded with vegetables and packed with flavor. Add a little protein to the salad and it becomes a meal.
I love salads for their versatility. You can prep most of the ingredients ahead of time, making it it much easier to get a side dish or main meal on the table in no time!
This salad features greens of your choice. I usually use a butter lettuce, mixed greens or arugula as the base. Then, I add some sliced cucumbers, shredded carrots, edamame (or sweet peas) to the salad along with some hemp seeds, fresh herbs and the dressing.
What You’ll Need:
- Homemade miso ginger dressing
- Lettuce
- Carrots, shredded
- Edamame
- Cucumber
- Green onions (optional)
- Hemp Seeds
- Fresh Herbs – cilantro, microgreens, sprouts, etc.
Making the Salad:
Start by making the miso ginger dressing. Mix together the miso paste, rice vinegar, sesame oil, maple syrup, water and grated ginger.
Next, slice the cucumbers and other vegetables you are planning to use in the salad. Chop the lettuces, if needed.
Place the greens on a serving platter. Top the greens with the shredded carrots, edamame and other vegetables in ribbons. Have fun with making this salad a piece of artwork!
Drizzle the dressing on top of the salad or serve it tableside, if you prefer. Top the salad with hemp seeds, micro greens and cilantro.
If you want to turn this salad into a full meal, feel free to add your favorite protein to the dish. Chicken, shrimp or tofu are great options.
You can also prep it ahead into individual portions, making it easy to grab and go for dinner or lunch, when you are feeling pressed for time but still want a healthy meal!
Greens Salad with Edamame Carrots Cucumber and Miso Ginger Dressing
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Hand Chop
- Diet: Gluten Free
Description
This easy salad is loaded with vegetables and packed with flavor. Add a little protein to the salad and it becomes a meal.
Ingredients
For the Miso Ginger Dressing:
- 3 Tbsp. miso paste
- 1 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. pure maple syrup
- 1 Tbsp. water
- 1/2 tsp. ginger, greated
For the Salad Base:
- 4–6 cups lettuce (butter, mixed greens or arugula)
- 2 cups matchstick carrots
- 2 cups edamame
- 1 cucumber, sliced and quartered into bite sized pieces
- 1/4 cup hemp seeds
- 1/2 cup green onion, sliced
- 1/4 cup cilantro leaves (optional)
- 1 cup microgreens (optional)
Instructions
- Make the dressing first and set aside, while you prep the rest of the ingredients.
- Slice the cucumbers and green onions. Chop the lettuces, if needed. Mince the cilantro, if using.
- Place the greens on the bottom of a serving platter. Top with the shredded carrots, green onions, edamame and cucumbers in a visually appealing display. I usually layer these in ribbons over the greens.
- Drizzle the dressing on top of the salad (or serve it tableside) and top the salad with the hemp seeds, cilantro and microgreens.
Notes
- Feel free to add more greens to this salad, if you like.
- You can substitute sesame seeds for the hemp seeds.
- Add some sliced and roasted sweet potatoes to the salad, if you like.
- If you don’t want to spend time shredding the carrots, buy matchstick carrots already cut up. You can also use a vegetable peeler to create thin strips from whole carrots.
- If you want to turn this into a main dish, add your favorite protein to it. Chicken, shrimp and tofu are great options.