Description
A quick, crunchy, and refreshing vegan salad perfect for meal prep with a vibrant dressing and a variety of protein options.
Ingredients
Main Ingredients
- 2 medium English cucumbers or Persian cucumbers (For a crunchy texture)
- 1 medium Avocado (Cube and fold in gently)
- 1 cup Shelled edamame (For a protein boost)
- 1 cup Tofu or tempeh (optional) (Use extra firm tofu if chosen)
- 1 cup Chickpeas (Rinse and drain before adding)
Dressing Ingredients
- 3 tablespoons Soy sauce or tamari (For gluten-free option)
- 2 tablespoons Rice vinegar (For a tangy zip)
- 1 tablespoon Sesame oil (A little goes a long way)
- 1-2 teaspoons Sriracha or chili oil (Adjust for desired heat)
Finishing Touches
- 2 tablespoons Sesame seeds (For garnish)
- 2 stalks Green onions (Sliced for topping)
Instructions
Preparation
- Slice the cucumbers and sprinkle with a pinch of salt. Let them sit for 5 to 10 minutes, then lightly pat dry.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and sriracha or chili oil.
Mixing
- In a large bowl, add the cucumbers, edamame, and your choice of protein (tofu, tempeh, or chickpeas).
- Gently fold in the cubed avocado last.
Serving
- Top with sesame seeds and sliced green onions. Taste and adjust heat or salt as necessary.
Notes
For meal prep, store the components separately and mix just before serving to maintain crunch. Can last in the fridge for about 3 to 4 days if stored properly.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: asian, Vegan