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Edamame Salad with Sesame Ginger Dressing

This bright baby kale salad is packed with a little bit of everything: hearty greens, a nutty crunch, a zip of citrusy goodness and a big protein punch. It's pure bliss in a bowl. —Darla Andrews, Schertz, Texas
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings

Ingredients

  • 6 cups baby kale salad blend (about 5 ounces)
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups frozen shelled edamame (about 10 ounces), thawed
  • 3 clementines, peeled and segmented
  • 1 cup fresh bean sprouts
  • 1/2 cup salted peanuts
  • 2 green onions, diagonally sliced
  • 1/2 cup sesame ginger salad dressing

Directions

  • Divide salad blend among 6 bowls. Top with all remaining ingredients except salad dressing. Serve with dressing.

Test Kitchen tips
  • Edamame is the Japanese name for immature or green soybeans which are then steamed or boiled. They’re available shelled or still in their pods in the frozen vegetable section.
  • Green onions, also called scallions, are the immature form of onions before the bulb has grown.
  • Cutting green onions thinly on the diagonal is a great way to give them a delicate look, especially in Asian dishes.
  • Unlike tangerines, clementines are almost always seedless. If they’re not available, use a navel orange.


  • Health Tip: Vitamin C-rich clementines help your body absorb iron from plant sources like the kale and edamame in this salad.
    Nutrition Facts
    1 serving: 317 calories, 17g fat (2g saturated fat), 0 cholesterol, 355mg sodium, 32g carbohydrate (14g sugars, 8g fiber), 13g protein.

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