Spring Rainbow Salad

Here’s a delicious and filling meal-sized salad for you! It’s got a little bit of an Asian flare and it’s bound to keep both your belly and tastebuds happy (as well as your waistline!). It also uses a vegetarian protein source, edamame, so it’s great as a Meatless Monday option.
Rainbow Spring Salad Michelle Tirmandi Michelle Nutrition Toronto Nutritionist Nutritionist in Toronto
Here’s a fun fact about edamame:  just one cup of shelled edamame provides enough protein (17g) for your salad without the need for any additional animal protein. It’s also an ideal food for weight loss because it’s relatively low in calories and it’s filling, thanks to the fibre and protein content.
The key with any soy product is to ALWAYS use Non-GMO soy (this is VERY important!). You also want to ensure that you are eating unprocessed soy products in moderation. Soy can be a very health-promoting food when we eat the unprocessed versions like edamame beans and tempeh (fermented soy) vs. the more heavily processed soy products (margarine, ice cream, cheese, burgers etc.) that have become more popular over the last few years!
(Servings 1 large, 2 small)
  • 2 small zucchinis,spiralized or sliced Julienne style
  • 1/2 cup grated carrots (~ 2 large carrots)
  • 1 small red pepper, finely diced
  • 1/2 cup grated purple cabbage
  • 1 cup shelled, organic edamame beans, defrosted and boiled
  • 1 green onion, finely diced
  • 1 Tbsp raw cashews, chopped
  • 1/2 cup raw almond butter
  • 2 Tbsp tamari sauce
  • 1 tsp fresh ginger, minced
  • 1/2 garlic clove, minced
  • 1 tbsp maple syrup
  • squeeze of fresh lime
  • water to desired consistancy

Wash and chop all of the vegetables. Boil the edamame beans according to package directions. Mix all of the vegetables together. Prepare the dressing by mixing all of the ingredients in to a food processor or blender until smooth, adding water as required to thin it out.


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