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Edamame & Avocado Salad with Carrot Miso Ginger Dressing

This is one of the best salads I’ve ever made. And it’s so hearty! It’s mainly protein, fibre and fat so it’s super satiating. It's gluten free, vegan, super nutrient dense and tastes incredible. What more could you want?

I've included the recipe for the dressing in this post too, but if you'd like to see the post for the Carrot Miso Ginger dressing with the video, check it out here!

(Scroll down for recipe)

Salad Ingredients:

• 3 cups frozen edamame

• 1 whole avocado cut into cubes

• 2 cups chopped cucumber

• 1/2 cup chopped red onion

• 1/2 cup grated carrots

• salt and pepper

Salad instructions:

• cook frozen edamame per instructions on package (about 3 mins)

• drain & rinse edamame

• add cubed avocado, chopped cucumber, grated carrots and chopped avocado to large bowl

• mix


Dressing ingredients:

• 1 cup chopped raw carrots

• 1 tablespoon chopped fresh ginger

• 1 tablespoon olive oil

• 1 tablespoon apple cider vinegar

• 1/4 cup water

• 1 teaspoon red miso paste

Dressing instructions:

• combine all ingredients in high power blender

• blend until smooth

When you're ready to eat, mix the dressing in with the salad and enjoy!

Enjoy this salad fresh or store dressing and salad separately for up to 3-4 days in the fridge.

If you try this one out, be sure to let me know what you think on instagram @peachykeennutrition


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