We’re headed into the weekend, and sometimes weekends can be full of onion rings and martinis and doughnuts (not together). And it’s OK to have a cheat day, or a calorie-laden breakfast, so let’s make sure you’re headed into the weekend with a nice, easy lunch you can snack on as you need to.
Avocado and Edamame Salad
Makes 4 to 6 servings
- 1 16-oz. bag of frozen shelled edamame, thawed
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 teaspoons honey
- ¼ cup seasoned rice wine vinegar
- 3 tablespoons olive oil
- Juice of 1 lime
- Pinch of salt and fresh cracked pepper
- ½ cup sliced green onion
- 3 tablespoons chopped fresh parsley
- 5 to 8 radishes, sliced
- 1 ripe avocado, sliced
- Sesame seeds
Bring about four cups of water to boil in a medium saucepan. Add edamame and boil for a few minutes, until cooked through but still with a slight bite to them. Drain the mixture and allow to cool.
In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper. Whisk until completely mixed. In a medium bowl, combine the cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss everything together, top with some dressing, and there you go! You can keep the salad for up to four days in the fridge. The radishes will lose some of their color, but they’ll still be OK to eat for that time.
The shots of protein with the edamame and avocado are the perfect proportions to give you energy without overdoing it. The radishes and dressing with some spice add the right amount of flavor and crunch. You can have it for a snack, or make it the main part of a meal!
Eating healthy can be more than steamed veggies or chicken for one more night in a row. Seek out recipes with some zest and flavor, as well as nutrition. If you’re looking for other ideas on how to get protein into your daily meals or want to talk to a doctor about other ways to improve your health, schedule a visit with us by clicking below.