A power salad that’s not only packed with sweet and salty Asian flavor, but also filled with vitamins, protein, and fiber! If you’re looking for a light vegetarian lunch or dinner, this Asian Sesame Edamame Salad is a complete protein source and will fill you up without weighing you down!
Hey look! Vegetables! A LOT OF THEM.
When was the last time I posted a recipe that concentrated on veggies? I took a minute to go backwards in my posts and saw that the last time was back in early July with my recipe for Baked Parmesan Zucchini Chips. Yikes. Almost a month and a half…
So here! For you! Lots of vitamins and nutrients and allll of the good stuff that comes with fresh vegetables.
Once thing that I love about this recipe (other than it’s fantastic sesame-honey flavor) is that it’s not one of those flimsy sad salads that keep you full for only .005 seconds. I chose to add edamame to the mix because it goes seamlessly with the Asian theme and is a vegetarian protein source that has all 9 essential amino acids! If you’re a vegetarian or vegan, you often need to combine different food sources to get all the amino acids that your body needs but can’t manufacture itself. This salad takes all the guesswork out when it comes to eating healthy and is full of polyunsaturated fats (healthy fats yahooooooo!) and vitamins.
I’ve been pretty busy lately and my meals have suffered as a consequence of that.
As most of you guys know, I’m a full-time student up in Santa Barbara, but am currently on summer vacation. Since UCSB is on the quarter system, I don’t go back up to my college town until mid-September. I know a lot of other college bloggers are almost done with their break (hi, Julia!), but I still have well over a month. I’m one of those people who needs to stay busy to keep my sanity (my friends have called me “the most productive person they know”), so I’ve been filling my days with a healthy combination of me time and work.
My “me time” has consisted of hitting up the gym, spending quality time with friends and family, Netflix, getting my daily puppy dose with Tucker, and drinking my weight in boba.
On the flip side, work doesn’t sound too bad either. The work portion of my day consists of editing for a big wedding coordinator up in SB who I will be shooting for when I go back up to school, getting my new photography website up and running, photographing sessions, freelance recipe creation, working on the blog and trying to give you guys entertaining content and yummy things a few times a week, and answering emails and phone calls.
I love it.
This summer has been fantastic and I feel SO lucky to have had the career options of wedding/lifestyle photography and blogging spring up unexpectedly for me. As someone who grew up their entire life thinking they would be going into some sort of medicine, having these wildly different options emerge from two hobbies I love is kinda crazy.
It’s taking the quote “Choose a job you love, and you will never have to work a day in your life” to a whole new level. I’m so happy.
So where is this post going? I don’t even know. I was trying to connect my workday with my eats and somehow ended up with a ramble that got kinda personal and a little mushy. I was aiming to end near the subject of needing more vegetables in my life… oops.
So back to this power salad! It’s beyond easy despite the number of ingredients that go into the dressing and made a million times more fun by the use of a spiralizer to give your carrots and zucchini that noodle shape. It also means not having to spend all that time chopping vegetables and I am all about that life. At the moment, I am absolutely loving this spiralizer that I was sent for a freelance project I was working on. I asked the company liaison if I could post the recipe to Apple of My Eye since I loved how it came out, and they went beyond my expectations and offered FIVE lucky readers their own free spiralizer!
So, the first FIVE commenters on this blog post will be sent their own! Just leave a comment below on what vegetable you want to spiralize and I’ll contact you via email with your free coupon code. HUZZAH!
- 2 carrots, spiralized
- 2 green zucchini, spiralized
- 2 cups cooked edamame
- 1 garlic clove minced
- 1 tsp minced ginger
- ¼ cup olive oil
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- 1½ tbsp honey
- 1 tbsp sesame seeds
- chopped green onion
- Combine the prepared vegetables in a large bowl. Set aside.
- To make the dressing, whisk together the minced garlic clove, minced ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey, and sesame seeds. Pour the dressing over the vegetables and toss to combine. Top with chopped green onion for garnish!