Vegan Broccoli Edamame Salad

You know how when you’re young you hate awesome ingredients for no reason at all? I had that and all of the ingredients in this salad were on that list. They were too green and too healthy and too nutty and I didn’t want anything to do with any of them.  Then either I grew up and wisened up or hit my head pretty hard… I don’t know. The thing is now I really love them. So much that I constantly look for ways to use them in my recipes. Don’t get me wrong, eating steamed broccoli and edamame and salted cashews out of a pretty bowl can be pretty good, but it can get old fast.

And so, last week in a fit of creativity I had the idea to create a salad made out of all three of them. It’s honestly pretty simple and – if you use frozen veggies like I did ( sorry, I know it’s kind of cheating) – it’s super quick too. You only need about a cup of broccoli, half a cup edamame, 25 grams cashews, and soy sauce, some lime juice, and a bit of water. You start by adding your cooked broccoli to your pan with the bit of water and letting it simmer for a little bit, then you add the cashews and cover for a minute. In the end you add the soy sauce, lime juice and edamame, stir for a few seconds so that the flavours are absorbed and serve.  See? Super simple and so tasty you won’t believe it.

It is vegan, healthy and packed with protein (broccoli, edamame and cashews all rank pretty high in the veggie-protein department), packed with nutrients, and low-cal. Just be careful and actually weight your cashews – remember we talked about this, nuts can add sneaky calories fast.

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It’s better if you eat it warm, it’s tastier that way. Also, there’s the grandma myth that cold broccoli will make you fart, and you wouldn’t want that. You can also use it as your whole meal or as a side dish.

If you’re not vegan, you can switch the lime juice for some Ponzu sauce and it also tastes pretty good. Let me know what you try below.

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