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Salad with Asian Dressing

A fresh and vibrant salad featuring colorful ingredients and a zesty dressing, packed with plant protein and perfect for meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Dressing
  • 1/4 cup tamari (or low sodium soy sauce)
  • 1/4 cup rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon maple syrup
  • 1 tablespoon toasted sesame oil (or sesame oil)
Salad Ingredients
  • 2 cups chopped cucumber
  • 2 cups chopped celery
  • 2 cups sweet green peas (frozen, thawed)
  • 2 cups shelled edamame (frozen, thawed)
  • 2 cups cooked quinoa
  • 2 cups baby spinach (chopped)
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped scallion
  • 2 tablespoons toasted sesame seeds
  • to taste fresh lime juice

Method
 

Preparation
  1. Whisk together tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl to make the dressing.
  2. For meal-prep salad jars, pour one-fourth of the dressing into each of 4 mason jars.
  3. Layer in cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds into the jars.
  4. Refrigerate for up to 4 days. Shake before serving and add fresh lime juice.
  5. For a big bowl, toss all ingredients in a large bowl, drizzle with the dressing, and mix until coated.
  6. Serve chilled or add lime juice for an extra zing.

Notes

Toast the sesame seeds for added crunch. This salad can be served alongside grilled chicken or paired with spring rolls for an extra crunch. It can be stored in the fridge for up to 4 days.