Ever tried a salad that transforms your lunch into a flavor fiesta?
This Salad with Asian Dressing packs a serious punch of protein, making it the perfect choice for a quick, healthy meal that’s anything but boring. With its vibrant colors and crunchy textures, you’ll want to make this your go-to for meal prep or a refreshing midweek dinner!
Why make this recipe
Let’s be real: who doesn’t love a meal that’s quick to whip up and leaves behind zero mess? Here are a few reasons this salad will win your heart:
- High Protein: Packed with edamame and quinoa, this salad keeps you fueled and satisfied.
- Versatile & Fun: Toss it in a jar for easy grab-and-go lunches or serve it family-style for dinner.
- Super Tasty: The Asian dressing takes it from bland to grand in seconds. Seriously, your taste buds will thank you! 😋
Ingredients
You don’t need fancy stuff — just these basics!
- 1/4 cup tamari (or soy sauce, preferably low sodium)
- 1/4 cup plus 1 tablespoon rice vinegar
- 1 tablespoon plus 1 teaspoon maple syrup
- 1 tablespoon toasted sesame oil (or sesame oil)
- 2 cups chopped cucumber (about 1 large)
- 2 cups chopped celery (about 6 ribs)
- 2 cups sweet green peas (frozen, thawed)
- 2 cups shelled edamame (frozen, thawed)
- 2 cups cooked quinoa (2/3 cup dry, cooked)
- 2 cups baby spinach (chopped)
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallion
- 2 tablespoons plus 2 teaspoons toasted sesame seeds
- Fresh lime juice (to taste)
Directions
Make the dressing: Whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl.
Option 1 (For Meal-Prep Salad Jars): If you want to get fancy:
- Pour one-fourth of the dressing into each of the 4 (16-ounce) mason jars.
- Layer in:
- ½ cup cucumber
- ½ cup celery
- ½ cup green peas
- ½ cup edamame
- ½ cup quinoa
- ½ cup spinach
- 2 tablespoons cilantro
- 2 tablespoons scallion
- 2 teaspoons sesame seeds
- Refrigerate for up to 4 days. Shake before serving and squeeze some fresh lime juice for that zesty kick!
Option 2: Want a big bowl of goodness?
- Toss the cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds into a large bowl.
- Drizzle in the dressing and mix until everything is coated.
How to make Salad with Asian Dressing (High Protein) – Overview
The process couldn’t be more straightforward! First, whip up that zesty dressing. Whether you need a meal-prep solution or a big family bowl, just layer in the ingredients, mix, and let the flavors dance together. Pro tip: Don’t skip the lime juice; it brightens everything up! 🍋
How to serve Salad with Asian Dressing (High Protein)
Imagine a colorful bowl filled with crunchy cucumber, vibrant peas, and nutty edamame, all sparkling under a drizzle of tangy dressing. Serve it chill on a warm evening, or pair it with grilled chicken or tofu for a hearty meal. You might just find yourself devouring the whole bowl! 😍
How to store Salad with Asian Dressing (High Protein)
This salad is your new best friend in the fridge! It stays fresh for about 4 days when stored in airtight containers. For best quality, eat the leftovers cold (nothing like a refreshing salad for lunch!), but if you’re feeling adventurous, toss it in the microwave just long enough to take the chill off—no one’s judging! 😉
Tips to make Salad with Asian Dressing (High Protein)
- Use cooked quinoa you prepped over the weekend. Time saver, right?
- Feel free to swap the veggies based on what’s in your fridge. Bell peppers, carrots, or even broccoli could be fun additions.
- If you like things spicy, try adding some sriracha or chili flakes to the dressing. Spice it up! 🌶️
Variations
Want to change things up? Try adding grilled chicken or tofu for an extra protein boost! You can also make it vegan by omitting the edamame and substituting chickpeas. Feeling experimental? Toss in some sliced almonds or peanuts for an added crunch!
FAQs
1. Can I make this salad ahead of time?
Absolutely! It’s perfect for meal prep. Just keep the dressing separate until you’re ready to enjoy.
2. What if I don’t have quinoa?
No problem! Substitute with brown rice, couscous, or even farro for a different twist.
3. Can I freeze this salad?
Sadly, no! The veggies won’t hold up, but the dressing can be made ahead and frozen.
📌 Pin this recipe for your next cozy dinner night!
Salad with Asian Dressing
Ingredients
For the Dressing
- 1/4 cup tamari (or soy sauce, preferably low sodium)
- 1/4 cup rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil or sesame oil
For the Salad
- 2 cups chopped cucumber about 1 large cucumber
- 2 cups chopped celery about 6 ribs
- 2 cups sweet green peas frozen, thawed
- 2 cups shelled edamame frozen, thawed
- 2 cups cooked quinoa 2/3 cup dry, cooked
- 2 cups baby spinach chopped
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallion
- 2 tablespoons toasted sesame seeds
- Fresh lime juice to taste
Instructions
Preparation
- In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil to make the dressing.
Option 1: Meal-Prep Salad Jars
- Pour one-fourth of the dressing into each of the 4 (16-ounce) mason jars.
- Layer in ½ cup of cucumber, ½ cup of celery, ½ cup of green peas, ½ cup of edamame, ½ cup of quinoa, ½ cup of spinach, 2 tablespoons of cilantro, 2 tablespoons of scallion, and 2 teaspoons of sesame seeds into each jar.
- Refrigerate for up to 4 days. Shake before serving and squeeze some fresh lime juice for added flavor.
Option 2: Big Bowl Salad
- In a large bowl, toss together cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds.
- Drizzle the dressing over the salad and mix until everything is well coated.
Notes
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