Zucchini, Edamame, and Root Veggie Salad with Asian Tahini Dressing

On Sunday mornings I like to go to yoga class with my favorite instructor. It helps me unwind and prepare for a new week ahead. It also happens to be at 95 degrees, and the poses are tough so when I get home I always opt to have a meal loaded with raw veggies. It helps my body to cool down and balances out my practice perfectly. I threw this meal together today when I got home from class, and it turned out so surprisingly tasty that I had to post the recipe!

Root vegetables help us to feel grounded and centered, while the fresh ginger root and cilantro stimulate the digestive system. These are complimented by protein and healthy fats from the edamame and tahini dressing. Served as a side or as an entree, this dish is refreshing, flavorful, and just an overall nutritional superstar!

 

Salad Ingredients (2 entree servings, 4 side servings):

  • 1 small/medium zucchini (about 150g)
  • 1 small beet root, peeled
  • 4 small carrots (I used rainbow carrots)
  • 1-1 1/2 cups of cooked and shelled edamame (can be found in the frozen food section. Some are in the shells, others are shelled for you, organic is preferred)
  • 2 tsp grated ginger
  • Cilantro to taste, I used about 2 tablespoons

 

Asian Tahini Dressing Ingredients (Makes about 1/2 cup)

  • 4 tablespoons unsalted Tahini (preferably organic, could sub with almond butter)
  • 1-2 tablespoons 100% pure maple syrup or natural sweetener of choice, to taste
  • Juice of 1 lime
  • 2 garlic clove, minced
  • 1/2-1 tablespoon low-sodium soy sauce or tamari
  • 2 tablespoons rice wine vinegar
  • Water as needed to achieve desired consistency

 

Method:

  • If you have a food processor, roughly chop salad ingredients and pulse until everything is cut up really small. Alternatively, you could grate the veggies using the large holes and the ginger with the small and then add chopped cilantro. You also just thinly slice everything. Up to you! Transfer to a large bowl.
  • Prepare edamame according to package instructions and remove from shells if needed. If you're making this as an entree, you may want to add closer to 1 1/2 cups for the added protein. The amount I listed is for the edible parts, the beans themselves, not including the shells. Transfer to salad bowl.
  • Whisk all of the dressing ingredients in a small bowl until combined. I recommend starting with a little bit of sweetener and soy sauce and slowly add until you like the taste. Everyone has different taste preferences when it comes to sweet vs. salty so play around with the amounts until you find what you like!
  • Add about half of the dressing and toss into the salad. Taste and add more as desired. It is likely you will have leftover dressing, and it will keep in the fridge for several days. 

 

Finally, a salad without lettuce! It's just as healthy, but it's nice to have something different every now and then right?! If you try this recipe, let me know in the comments what you thought!