Cucumber Edamame Salad with Pistachio Dressing
A reinvented Vegan Green Salad made with thinly sliced cucumber, edamame beans, julienned kale and pistachios, tossed in a creamy vegan green pistachio dressing that's incredibly delish and will have everyone coming back for more!
Servings: 6
Calories: 194kcal
Ingredients
Salad Ingredients
- 5 persian cucumber thinly sliced
- 1 10-oz pkg frozen edamame beans 1.5 cups
- 5 leaves lacinato kale stacked and thinly sliced
- ½ cup raw pistachios
- ½ cup fresh parsley leaves roughly chopped
Pistachio Dressing Ingredients
- ¼ cup raw pistachios
- ¼ cup parsley
- ¼ cup olive oil
- ¼ cup water
- 2 tablespoon lime juice
- 1 tbsp honey
- 2 cloves garlic grated or pressed
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
Salad
- Wash kale, stack and then slice as thin as you can, including the thick center membrane. Add to a large salad bowl.
- Cut off ends of cucumber and then thinly slice. I use a handheld mandolin for quick and easy work of this task. Add to kale.
- Roughly chop parsley and add to the cukes and kale.
- Add edamame beans and pistachios.
Dressing
- Add all ingredients to a blender. I use a microplane to grate the garlic straight into the blender cup. My small nutri-bullet works best for this, but you can use any blender or food processor. Blend until smooth and creamy.
Mix together
- Start with half the dressing. Toss well. Add more dressing as needed.
Notes
DRESSING: If you like your dressing a bit spicy, add ½ teaspoon or up to 1 teaspoon wasabi powder. Absolutely delish!
Nutrition
Calories: 194kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 206mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1639IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 1mg