If you’re tired of eating boring salads (I sure am!), you will LOVE this yummy edamame and avocado summer salad! This salad is packed with flavor from the fresh cilantro and red onion, and is perfect to throw in your bag for a quick lunch at work, the pool, or anywhere the summer takes you.
Even though this is an entirely plant-based dish (vegetarian and vegan friendly!), it’s still PACKED with protein! The edamame, quinoa, and even avocado give this dish a healthy dose of protein making this meal filling and satisfying. AKA you will not be starving 30 minutes later. If you’re a meat eater and have leftover chicken or shrimp, throw it in! This recipe tastes great with these items added. So get creative and enjoy!
Start to finish: 15 minutes if quinoa is uncooked. 5 minutes if quinoa is cooked
- 1 cucumber, skin and seeds removed (can also use a seedless cucumber)
- ½ red onion, chopped
- 1 cup edamame (if using frozen, thaw in the microwave for 1 minute)
- ½ cup quinoa, uncooked
- 1 lime, juiced
- 1 avocado, cubed
- 1 tablespoon olive oil
- 2 tablespoons low-sodium soy sauce
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
- Cook the quinoa as directed on its package. Set aside to cool.
- Place all of the ingredients into a medium size bowl. Toss together, being careful not to smash the avocado.
- Top with additional salt, pepper, and cilantro if desired. Eat immediately or store in an airtight container for up to 4 days in the refrigerator.
If you're making this dish to eat later, or think you will have a lot leftover, wait to add the avocado until you are ready to eat. This will prevent it from browning.