Avocado Edamame Salad | Vegan, GF

This recipe, for me, is all about the dressing. I wanted to create something with avocado that didn’t taste too much like avocado but still provided the healthy fats, and the other ingredients were added along the way to add some texture. It turned out to be a very green bowl accidentally, but green is good, right? This avocado edamame salad is the highest in fat of all of the recipes shared in this post, but they’re all healthy fats.  

Nutritional Information 

As I said, this recipe is quite high fat thanks to the seeds, avocado and olives. Edamame also has a much higher fat content than other beans. As a result, this recipe provides around 50% of the recommended daily amount of both omegas 3 & 6. it also provides 17g protein per serving. Unusually for my salads, this is a very low carb dish, coming in at 9g net carbs per serving (20g total). Which means this dish provides 11g of dietary fibre, just less than half of the RDA. This recipe contains over 100% of the daily recommended amounts for vitamins A and K, and provides 50% RDA of vitamins C & E.   

Avocado Edamame Salad Recipe 

This recipe is gluten free, dairy free, vegan and nut free. It does contain soy. A fresh and zesty omega boosting summer salad.  

5 from 2 votes

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Avocado Edamame Salad Recipe

A fresh and zesty omega boosting summer salad.

Course Lunch, Main Course, Salad

Cuisine Other

Keyword Avocado Salad Recipes, Vegan Salad Recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Calories 363 kcal

Ingredients

Edamame

• 1 cup edamame
• 1 tsp olive oil
• Salt and pepper

Salad

• 150 g spinach
• 2-3 celery stalks sliced
• 70 g green olives

Dressing

• 1 baby avocado
• 1 tsp olive oil
• Juice of one lime
• Chilli flakes to taste.

Seeds

• 30 g mixed sunflower and pumpkin seeds
• 1 tsp chilli powder
• 1 tbsp tamari

Instructions

1. Preheat oven to 200°C. In a small bowl, lightly toss the edamame in the oil, salt and pepper then place on a baking tray in the centre of the oven for 15-20 minutes.

2. While the edamame is cooking, make the dressing. Start by mashing the avocado until smooth. Then stir in the remaining dressing ingredients until it becomes a thinner consistency. The end dressing will still be quite thick.
3. Mix the salad ingredients in a large bowl and stir in the dressing until fully coated.
4. Add the seeds to a small frying pan on a low to medium heat and leave for a few minutes until seeds start to pop. Remove from heat and add the chilli powder. Toss the pan to evenly distribute the chilli powder. Add the tamari and toss again.
5. Add seeds and cooked edamame to the salad.

Serve and enjoy!

I’m sure some of you will be aware that I don’t like avocado so this dressing is me trying to find ways that I can tolerate eating it. Let me know down below what your favourite salad dressings are!  

Until next time, 

Sophie 

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