Edamame, Carrot, & Avocado Salad

This is a salad that actually keeps you full, thanks to a generous pile of protein-rich edamame. Tossed with crisp carrot matchsticks, black sesame seeds, and a handful of cilantro, it’s crunchy, colorful, and bright before the dressing even goes on.

And that dressing pulls real weight. Fresh orange and lime juice bring tang, grated ginger adds warmth and bite, and toasted sesame oil lends a deep, nutty roundness that makes the whole bowl taste far richer than its short ingredient list suggests.

Creamy avocado goes in last and gets folded through gently, so it stays in soft chunks instead of smearing into the dressing. The result is a fresh, no-cook, naturally vegan and gluten-free salad that works as a light lunch or a side that holds its own next to grilled mains.

Chef Tips

• Go easy on the toasted sesame oil; it’s potent, and a little carries the whole dressing.
• Fold the avocado in last and gently so it stays in chunks instead of turning the dressing muddy.
• Thaw and pat the edamame dry so the dressing clings instead of sliding off.

Variations

• Swap the cilantro for fresh mint for a cooler, brighter herb note.
• Add cooked quinoa or shelled peas to bulk it into a fuller meal, or a pinch of chili flakes for heat.