This crunchy broccoli edamame salad is finished with a delicious creamy miso dressing. Dairy free, gluten free and vegan friendly, and packed with filling plant protein!
As the days FINALLY start getting lighter over here in the UK I feel lighter and brighter on the inside too. Summery days are coming! Born in Newcastle (Australia) I am a sunshine, coastal girl at heart; I need the warmth. And now that it’s on it’s way I’m celebrating with this warmth-giving Broccoli Edamame Salad recipe.
I’m sure I’ve said it on the blog before but broccoli is seriously one of my favourite foods. I’ll happily eat a big bowl simply dressed in olive oil, lemon juice and good salt. But even if you’re not as crazy about it as me, this Broccoli Edamame Salad is damn enjoyable, with lots of crunchy, punchy texture and flavour.
The amazing flavour factor of this recipe comes mainly from the creamy miso dressing that you coat all the veggies in. Keeping it dairy free, I use tahini combined with miso paste to give you a divinely rich dressing – it’s amazing! You also get the lovely probiotic benefit of using the miso paste without heating it, preserving all of its enzymes.
To finish off this Broccoli Edamame Salad and notch up the crunchy factor, it’s finished off with toasted almonds. I’m always snacking on raw almonds and forget how awesome they are toasted! They get such a satisfying crunch about them. I always eat a stack of them off the pan before they make it into this salad – so if you’re like me maybe make a bit extra! I also recommend serving this salad with an extra protein of your choice for a more fulsome meal. Try eggs (as pictured), shredded chicken or a poached salmon fillet – yum!
Broccoli Edamame Salad with Miso Dressing
Ingredients
Broccoli Edamame Salad
- 60 grams rocket leaves - about 4 generous handful's worth
- 1 capsicum - I love red in this salad, but any colour will do
- 1 head broccoli approximately 400 grams - or the equivalent weight in broccolini
- 1 cup edamame beans, podded (I usually use frozen)
- 1/2 cup almonds (raw, unsalted)
- 1 red chilli - I typically use a long, large chilli which is milder than the really small ones!
Miso Dressing
- 4 tbsp tahini - I prefer hulled in this recipe
- 1 tbsp miso paste - I typically use brown rice miso paste
- 1 tbsp apple cider vinegar *
- 1 tbsp maple syrup *
Instructions
- Start this recipe by toasting the almonds. Preheat your oven to 180 C. Spread the almonds out over an oven tray and toast for about 8-10 minutes, or until they're starting to darken and smell fragrant. Set aside to cool.
- If you're using frozen edamame, defrost the beans. Place them in a bowl and cover with boiling water. Allow to sit for about 5 minutes, then drain.
- Prepare the remaining salad ingredients. Place the rocket leaves into the serving bowl. Slice the capsicum and add that to the bowl too. De-seed and finely chop the chilli, and sprinkle in as much as you like (just use a teaspoon or two if you don't like too much spice).
- Prepare the remaining salad ingredients. Place the rocket leaves into the serving bowl. Slice the capsicum and add that to the bowl too. De-seed and finely chop the chilli, and sprinkle in as much as you like (just use a teaspoon or two if you don't like too much spice).
- Make the dressing. Place the miso, tahini, maple syrup and apple cider vinegar into a small bowl or a mug. Whisk together to form a smooth dressing, adding a little water if necessary to reach a nice pourable consistency. Set the dressing aside.
- Add the edamame and the cooled broccoli florets to the salad bowl. Roughly chop the cooled almonds and add them in too.
- Pour the dressing over the salad, toss to combine everything, and serve.
Notes
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