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Recipe: Edamame Crunch Salad

I love a good flavorful, crunchy salad that keeps it interesting. This Edamame Crunch salad is one you will love if you do too.

This is a great one for meal prepping to have handy in the fridge. If you don't put the dressing on the whole salad, it will keep longer!

What you need:

  • 1 cup uncooked quinoa

  • 2 bone broth

  • Large bunch of Lacinto kale

  • Edamame (de-shelled)

  • Purple and Green cabbage (I just used the prebagged mix)

  • Chopped Cashews

  • Chopped Almonds

  • Cilantro

  • Green Onion

  • Cucumber


  • 1/2 cup olive oil

  • 2 tbsp Tahini

  • 1/4 cup Rice Vinegar (or apple cider vinegar)

  • 1/2 Lemon, squeezed

  • 2 1/2 tbsp maple syrup

What to do:

Start cooking your quinoa according to instructions, using the bone broth as your liquid.

Next start chopping your kale, and add it to a bowl with all your other ingredients. When the quinoa is finished, add it in as well and mix it together.

In a separate bowl, mix the ingredient for the dressing, then toss into your salad & enjoy.

Pro-tip: Pair with your favorite protein sources (I have had it with salmon, chicken, and steak!)

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