Asian Greens Salad with Edamame & Coconut
This fresh, vibrant side salad is an excellent accompaniment to Asian-inspired main meals. Simple to throw together, it's delightful drizzled with my tamarind dressing.
Ingredients
- 25 g (¼ cup) unsweetened coconut flakes
- 100 g (2¾ cups) green leaf lettuce like buttercrunch or little gem, chopped and rinsed
- 100 g (⅔ cup) frozen edamame defrosted
- 25 g (2 tbsp) unsalted peanuts roughly chopped
- 10 g (¼ cup) cilantro/coriander leaves and tender stems roughly chopped
- 1 small shallot thinly sliced
- 1-2 red chilis finely chopped, deseeded if desired
- 60 ml vinaigrette such as tamarind dressing
Instructions
- Preheat oven to 180°C/350°F. Add the coconut to a rimmed baking sheet and move it to the oven. Toast until golden and fragrant - about 3-5 minutes.
- Add the lettuce, edamame, peanuts, cilantro, shallot, chiles and toasted coconut to a large salad bowl. Drizzle over the dressing, season with black pepper and toss to combine. Serve immediately.
Nutrition
Calories: 122kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 13mg | Potassium: 305mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2127IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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