Crunchy Salad with Asian Dressing for Energizing Meals

Enjoy this vibrant salad with Asian dressing, packed with fresh veggies and plant-based proteins, perfect for meal prep.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

3 tablespoons tamari or low sodium soy sauce
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon maple syrup or honey if not vegan
2 tablespoons toasted sesame oil or regular sesame oil

For the Salad Base

1/2 cup cucumber chopped
1/2 cup celery chopped
1/2 cup sweet green peas thawed frozen beans
1/2 cup shelled edamame thawed or rinsed canned
1 cup cooked quinoa leftover quinoa is fine
1 cup baby spinach chopped
1/4 cup chopped cilantro or parsley if preferred
1/4 cup chopped scallion or omit if preferred
1 tablespoon toasted sesame seeds for garnish
1 tablespoon fresh lime juice adjust according to taste

Equipment

bowl
mason jars
Whisk
Knife
Cutting Board

Method

Step-by-Step Instructions

Whisk together tamari, rice vinegar, maple syrup, and toasted sesame oil in a bowl until smooth.
Chop cucumber and celery, thaw peas and edamame; set aside with cooked quinoa and chopped spinach.
Layer dressing, followed by chopped veggies, quinoa, and spinach in mason jars for meal prep.
Combine all prepped ingredients in a large bowl, pour dressing over, and toss lightly to mix.
Squeeze fresh lime juice over the salad before serving. Shake jars if prepped in advance.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 21gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Store salad in airtight containers for up to 4 days, keeping dressing separate until serving.

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