Salad with Asian Dressing (High Protein)

A Cozy Story with Salad and Asian Dressing

There’s something extraordinarily comforting about a vibrant salad. You know those balmy, sun-kissed days when the garden is overflowing with colors, and each bite bursts with freshness? That’s what this Salad with Asian Dressing (High Protein) embodies. Picture yourself on a warm afternoon, the sun pouring down, surrounded by the laughter of loved ones, the birds chirping, and a plate of this beautiful salad gracing your table. Whether it’s a simple weeknight dinner or a gathering with friends, this salad is not only easy on the eyes but also easy to whip up, making it a perfect choice for those looking for a nourishing and satisfying meal.

This recipe has become a staple in my kitchen, packed with rich flavors and wholesome ingredients that will keep you full and fueled. It’s one of those dishes you’ll want to save for later, trust me!

Why You’ll Love This Recipe

• High Protein Power: Featuring quinoa and edamame, this salad is packed with protein, making it a satisfying option for lunch or dinner.
• Quick & Easy: Ready in just a few minutes, perfect for busy weeknights or last-minute get-togethers.
• Meal-Prep-Friendly: Prepare salad jars for quick grab-and-go meals that are fresh and delicious!
• Crowd-Pleasing Flavors: The tangy Asian dressing complements the fresh veggies beautifully—perfect for family dinners or potlucks.
• Colorful and Wholesome: Each ingredient adds its touch, making this salad a feast for the eyes as well as the palate.

This is one you’ll definitely want to pin for later!

Ingredients You’ll Need for Salad with Asian Dressing (High Protein)

Gather these simple ingredients:

• 1/4 cup tamari (or low-sodium soy sauce)
• 1/4 cup plus 1 tablespoon rice vinegar
• 1 tablespoon plus 1 teaspoon maple syrup
• 1 tablespoon toasted sesame oil (or sesame oil)
• 2 cups chopped cucumber (about 1 large)
• 2 cups chopped celery (about 6 ribs)
• 2 cups sweet green peas (frozen, thawed)
• 2 cups shelled edamame (frozen, thawed)
• 2 cups cooked quinoa (2/3 cup dry, cooked)
• 2 cups baby spinach (chopped)
• 1/2 cup chopped cilantro
• 1/2 cup chopped scallion
• 2 tablespoons plus 2 teaspoons toasted sesame seeds
• Fresh lime juice (to taste)

Step-by-Step Instructions

Let’s make it together! Here’s how to whip up this delightful salad:

1. Start by making the dressing. In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil until blended.

2. Option 1: For Meal-Prep Salad Jars
   To make 4 (16-ounce) mason jars:

   • Add one-fourth of the dressing to each jar.
   • Layer in ½ cup cucumber, ½ cup celery, ½ cup green peas, ½ cup edamame, ½ cup quinoa, ½ cup spinach, 2 tablespoons cilantro, 2 tablespoons scallion, and 2 teaspoons sesame seeds into each jar.
   • Seal and refrigerate for up to 4 days. Shake before serving and add fresh lime juice to taste.

3. Option 2: Large Bowl Mix
   Transfer the cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds to a large mixing bowl.

   • Pour the dressing over the salad mixture and gently toss to combine.

Delicious Variations to Try

• Add Some Crunch: Toss in some toasted almonds or walnuts for a nutty crunch that brings texture to every bite.
• Spicy Kick: Add a tablespoon of sriracha or chili oil into the dressing for a zesty twist that elevates the flavors.
• Creamy Delight: Try adding a dollop of creamy avocado or drizzle with a yogurt-based dressing to get that luxurious mouthfeel.
• Herb Swaps: Swap out cilantro for fresh basil or mint for a refreshing herby flavor that changes the profile of this salad.

Chef Emma’s Helpful Tips

• Make Ahead: The dressing can be made in advance and stored in the refrigerator for up to a week. This way, your salad prep is super quick on busy days!
• Ingredient Swaps: Feel free to substitute quinoa with couscous or brown rice for a different grain. And if you don’t have edamame, chickpeas work beautifully too!
• Freshness Matters: Ensure your veggies are as fresh as possible—this will elevate the taste of your salad and dressing.
• Proper Storage: If you’ve made a large batch, store it in an airtight container in the fridge. It lasts about 3 days before the veggies start to wilt.

What’s Inside – Nutrition Breakdown

• Serving Size: Approximately 1 cup
• Calories: 290
• Carbohydrates: 40g
• Sugar: 4g
• Fat: 10g
• Protein: 12g
• Sodium: 800mg

Frequently Asked Questions

• Can I make this ahead?
  Absolutely! The salad jars can be made up to 4 days in advance.

• Can I use different ingredients?
  Yes! Feel free to mix different veggies or grains depending on your preferences.

• How do I store leftovers?
  Store your salad in an airtight container in the refrigerator for up to 3 days.

• How long does it last?
  If stored properly, the salad can last about 3 days when divided into meal-prep jars.

A Cozy Closing Note

This Salad with Asian Dressing (High Protein) is not just a meal; it’s an experience—a delightful fusion of flavors and textures that warms your heart and nourishes your body. It’s a beautiful reminder of how simple ingredients can come together to create something truly special. Don’t forget to save this recipe to your Pinterest board so it’s ready when you’re craving a cozy, satisfying treat!

Happy cooking!

Salad with Asian Dressing (High Protein)

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• Author: Chef Emma
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant salad features quinoa and edamame, providing a high protein meal that’s colorful and easy to prepare.

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Ingredients

Scale 1x2x3x

• 1/4 cup tamari (or low-sodium soy sauce)
• 1/4 cup plus 1 tablespoon rice vinegar
• 1 tablespoon plus 1 teaspoon maple syrup
• 1 tablespoon toasted sesame oil (or sesame oil)
• 2 cups chopped cucumber (about 1 large)
• 2 cups chopped celery (about 6 ribs)
• 2 cups sweet green peas (frozen, thawed)
• 2 cups shelled edamame (frozen, thawed)
• 2 cups cooked quinoa (2/3 cup dry, cooked)
• 2 cups baby spinach (chopped)
• 1/2 cup chopped cilantro
• 1/2 cup chopped scallion
• 2 tablespoons plus 2 teaspoons toasted sesame seeds
• Fresh lime juice (to taste)

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Instructions

1. In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil until blended.
2. For Meal-Prep Salad Jars: Add one-fourth of the dressing to each of the 4 (16-ounce) mason jars. Layer in ½ cup each of cucumber, celery, green peas, edamame, quinoa, spinach, 2 tablespoons cilantro, 2 tablespoons scallion, and 2 teaspoons sesame seeds into each jar. Seal and refrigerate for up to 4 days, shaking before serving and adding fresh lime juice to taste.
3. For a Large Bowl Mix: Transfer all ingredients to a large mixing bowl, pour the dressing over, and gently toss to combine.

Notes

Make the dressing in advance and store in the refrigerator for up to a week. Ensure your veggies are fresh for the best taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 4g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 0mg

Keywords: salad, Asian dressing, high protein, quinoa, edamame, meal prep