Edamame Salad with Sesame Ginger Dressing
A fresh, vibrant, and protein-packed salad featuring baby kale, chickpeas, edamame, clementines, and peanuts tossed in a flavorful sesame ginger dressing. Perfect for a quick lunch, light dinner, or colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
6 cups baby kale salad blend (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups frozen shelled edamame (about 10 ounces), thawed
3 clementines, peeled and segmented
1 cup fresh bean sprouts
1/2 cup salted peanuts
2 green onions, diagonally sliced
1/2 cup sesame ginger salad dressing
Instructions
- In a large salad bowl, combine the baby kale blend, chickpeas, thawed edamame, clementine segments, and bean sprouts.
- Sprinkle the peanuts and green onions over the top.
- Drizzle with sesame ginger dressing.
- Toss gently until all ingredients are evenly coated with dressing.
- Serve immediately and enjoy.
Notes
Add diced avocado for extra creaminess.
Swap peanuts with cashews or almonds for a different crunch.
Use mandarin oranges instead of clementines if preferred.
Add shredded carrots or red bell peppers for extra color and nutrients.
For a heartier meal, top with grilled chicken, shrimp, or tofu.
Store leftovers in the refrigerator for up to 2 days, keeping dressing separate for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 0mg
