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ASIAN SALAD WITH SESAME GINGER VINAIGRETTE

INGREDIENTS

FOR THE SALAD:

• 1 cup shelled edamame, frozen
• 4 cups packed baby spinach
• 2 cups watercress (thin stems and leaves only)
• 2 carrots, peeled and julienned
• 4 broccoli stems, peeled and julienned
• 1 green mango, peeled and julienned
• 1 medium cucumber, thinly sliced

FOR THE DRESSING:

• 1 teaspoon finely minced ginger
• 1 garlic clove, minced
• 2 teaspoons agave nectar
• 3 tablespoons rice vinegar
• 1 teaspoon soy sauce
• 5 tablespoons canola oil
• 2 tablespoons sesame oil

GARNISHES:

• 1/3 cups peanuts, crushed
• 2 tablespoons toasted sesame seeds

INSTRUCTIONS

MAKE THE DRESSING:

1. Combine all the ingredients in the blender and blend until smooth. Reserve.

MAKE THE SALAD:

1. Start by cooking edamame according to package instructions.
2. Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
3. Garnish with sesame seeds and crushed peanuts and serve.

NOTES

The dressing can be made ahead and refrigerated for up to 3 days.
You can also cook the edamame ahead of time and refrigerate until ready to use.

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