Don’t screw up your nose at the “salad” title. This power bowl is far from a mix of leaves. It is high in protein thanks to the grilled chicken and edamame. It is undeniably satisfying thanks to the carbs from the chickpeas, edamame and carrots. It is fresh with notes of lime, ginger and garlic in the dressing and colorful too— what’s not to love?

Print Recipe
Edamame, Radish & Avocado Salad
510 calories | C39g | F22g | P41g
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. To make dressing, combine vinegar, oil, lime juice, honey, ginger, and garlic in a small bowl. Season with salt and pepper (if desired); whisk to blend. Set aside.
  2. Bring water to a boil in medium saucepan over medium-high heat.
  3. Add edamame; cook for 1 to 2 minutes. Drain.
  4. Place edamame, spinach, chickpeas, radishes, carrot, cucumber, parsley, green onions and avocado in a medium bowl; toss gently to blend.
  5. Slice chicken breast into tenders and grill until cooked through. Remove from grill and place on salad.
  6. Drizzle with dressing; toss gently to blend.
  7. Divide evenly between four serving bowls and top each serving with sesame seeds.
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