- Prep: 10 min
- Cook Time: 5 min
- Total: 15 min
- Serving: 4 Servings
You should have no problem finding edamame soybeans in your local supermarket. Their popularity has significantly increased due to their delicious taste and high-nutrient content.
- 8 cups pre-cleaned baby spinach
- 1 bunch watercress, trimmed but long stems still attached
- 2 cups frozen shelled edamame
- 3 scallions, thinly sliced on the bias, both white and green parts
- 1/3 bunch cilantro
- 1 tablespoon toasted sesame seeds
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1 1/2 tablespoons honey
- 3 tablespoons sesame oil
- 3 tablespoons canola oil v
- 1/2 piece fresh ginger, peeled and smashed
- 1/8 teaspoon sea salt
- 4 turns freshly ground black pepper
- Cook the edamame according to package directions and then place in a large salad bowl along with the spinach, watercress, scallions and cilantro. Toss to combine.
- In a small bowl add the soy sauce, vinegar, honey, oils, ginger, salt and pepper. Whisk vigorously to combine and then pour over the salad.
- Toss the salad once more to combine, sprinkle with the sesame seeds and then serve.