Edamame, lime, and sesame jar salad

Edamame, lime, and sesame jar salad

By
From
15 minute vegan
Serves
1
Photographer
Dan Jones

This is a make-now-and-enjoy-later salad that looks as pretty as it tastes. This salad combines flavours of the East, including edamame, coriander, and lime for a refreshing lunch.

Ingredients

Quantity Ingredient
2 tablespoons frozen edamame beans
1 carrot, grated
small handful fresh coriander
5cm piece of cucumber, finely sliced
6 cherry tomatoes, halved
1 avocado
1 unwaxed lime, juiced
small handful baby spinach leaves
1 teaspoon sesame seeds

Method

  1. Add the edamame beans to a pan and pour over boiling water. Cook over a high heat for 4 minutes, then drain. Rinse in cold water to cool them down.
  2. Add the carrot to the jar as a base layer and sprinkle over the coriander.
  3. Add the cucumber over the coriander layer, then the tomatoes.
  4. Spoon in the edamame beans and press them down gently.
  5. Halve the avocado, remove the stone and peel it. Finely chop the flesh and add it to the jar. Squeeze over the lime juice.
  6. Top with the spinach leaves – this way they will stay crisp without any moisture from the other vegetables. Sprinkle with the sesame seeds and place the lid on the jar. Refrigerate until you wish to eat the salad, then simply shake the jar to coat the salad in the lime juice.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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