Hey there, flavor adventurers! Ava here from Snack Nova, ready to whisk you away on a delicious journey with a recipe that’s become a staple in my kitchen—my High Protein Salad with Asian Dressing. This dish is more than just a meal; it’s a vibrant celebration of flavors and textures that brings joy to my lunch breaks. I remember the first time I tossed this salad together; it was like discovering a new rhythm in the kitchen that made me feel like a culinary maestro. Let’s dive into this delightful creation!
Why You’ll Absolutely Love This Recipe
- It’s so easy, it feels like a little kitchen victory!
- Packed with protein, it’s perfect for a Healthy Plant-based Meal Plan.
- You’ll feel like a flavor wizard with the Asian dressing!
- Perfect for meal prep, making your weekday lunches a breeze.
- It’s a Vegan Salad that’s satisfying and delicious.
Simple Ingredients for a Delicious Treat
This salad is a testament to the magic that happens when simple, wholesome ingredients come together. I love how the crispness of cucumber and celery dances with the sweetness of green peas and the nutty bite of quinoa. And let’s not forget the edamame, which adds a protein punch that keeps you going all day long. The Asian dressing is the star, with tamari, rice vinegar, maple syrup, and toasted sesame oil creating a symphony of flavors. You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Alright, kitchen companions, let’s get started! First up, we’re going to whisk together our Asian dressing. Grab a medium bowl and mix the tamari, rice vinegar, maple syrup, and toasted sesame oil. Feel free to taste and adjust—you’re the boss here!
Now, you have two options to assemble this salad:
Option 1 (For Meal-Prep Salad Jars): Grab four 16-ounce mason jars. Start with adding one-fourth of the dressing to each jar. Then 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. Pop them in the fridge, and they’re good for up to four days. Just shake before serving and add fresh lime juice to taste. If you’re super hungry, double the ingredients and go for two 32-ounce jars!
Option 2: Feeling like a big bowl of joy? Transfer all your lovely veggies, quinoa, and sesame seeds to a large bowl, pour over the dressing, and mix to combine. Voilà!
A Few of My Favorite Tips
Here’s a secret from my kitchen to yours: if you’re looking to switch things up, try adding some Chickpea Salad With Herbs And Vegetables for an extra layer of texture and flavor. And remember, this recipe is your canvas. Feel free to experiment and make it your own!
How I Like to Serve This
I love serving this salad with a squeeze of fresh lime juice for that extra zing. Pair it with some crispy tofu or your favorite plant-based protein for a more filling meal. It’s also a fantastic addition to a Vegan Dinner spread, bringing a refreshing contrast to richer dishes.
Storing & Reheating (If There’s Any Left!)
If you find yourself with leftovers, simply store them in an airtight container in the fridge. This salad keeps well for about four days, making it a perfect addition to your Ideas For Plant-based Diet Inspiration. Just give it a good shake or stir before enjoying again. And hey, if you’re looking for more high-protein ideas, why not check out my other recipes like **Start Your Day Right with High Protein Baked Oatmeal**, **Start Your Day Right with Peanut Butter Protein Baked Oats**, or **Kickstart Your Day with High Protein Cinnamon Roll Baked Oatmeal**.
Salad with Asian Dressing (High Protein)
Ingredients
Dressing
- 60 ml tamari (or soy sauce) (preferably low sodium)
- 75 ml rice vinegar
- 20 ml maple syrup
- 15 ml toasted sesame oil
Vegetables
- 300 g chopped cucumber (about 1 large)
- 300 g chopped celery (about 6 ribs)
- 300 g sweet green peas (frozen, thawed)
- 300 g shelled edamame (frozen, thawed)
- 300 g cooked quinoa (2/3 cups dry, cooked)
- 60 g baby spinach (chopped)
- 15 g chopped cilantro
- 15 g chopped scallion
- 30 g toasted sesame seeds
Seasoning
- to taste fresh lime juice
Instructions
- Whisk the tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl.
- For Meal-Prep Salad Jars: Add dressing and layer ingredients in jars. Refrigerate for up to 4 days.
- Or mix all ingredients in a large bowl with the dressing.
