Green Edamame Salad | Vegan Keto Salad Los Angeles Catering
Green Edamame Salad by ChipotlePotato Chef Shakti Meal Prep and Catering Los Angeles

Green Edamame Salad

Yields2 Servings
 1 cup Edamame, frozen shelled
 2 cups Lacinato Kale
 1 Avocado
 1 cup Sprouts
 10 Yellow Cherry Tomatoes
 1 cup Cucumber
 1 cup Arugula
 1 Lemon, juiced
 1 tbsp Extra-virgin Olive Oil
 1 dash Sea Salt
 1 dash Freshly Ground Black Pepper
1

Put edamame in a small bowl and set aside to allow it to thaw.

2

Chop kale, cucumbers, tomatoes and arugula. Put in a mixing bowl.

3

Drizzle with extra-virgin olive oil and lemon juice. Toss gently and plate it.

4

Slice avocado and drizzle with lemon juice. Lay the sliced avocado on top of the mixed greens and serve.

Nutrition Facts

Serving Size 2 cups

Servings 2


Amount Per Serving
Calories 411
% Daily Value *
Total Fat 30.6g48%
Saturated Fat 4.3g22%
Trans Fat 0g
Cholesterol 0mg
Sodium 156mg7%
Potassium 1004mg29%
Net Carbohydrate 39.1g14%
Dietary Fiber 10.5g42%
Sugars 10g
Protein 11g22%

Calcium 191%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Add this high-protein, vegan keto salad to your diet for loads of potassium and healthy fats!

What do you associate with the color green? Health? Youth? Joy? What about freshness and harmony, nature and renewal? Seeing lots of green on my plate makes me feel I am nurturing my body and supporting it with the healthy good stuff.

Green Edamame Salad is a nutrient dense salad that is loaded in healthy fiber, high in plant-based protein and antioxidants. A half a cup of shelled edamame is only 120 calories with 11 grams of protein and net carb total of 4 grams (13 grams carbohydrate minus 9 grams fiber).

Green Edamame Salad with avocado and kale is a nutrient dense salad loaded in healthy fiber, good fats and is high in plant-based protein and antioxidants.

Ingredients

 1 cup Edamame, frozen shelled
 2 cups Lacinato Kale
 1 Avocado
 1 cup Sprouts
 10 Yellow Cherry Tomatoes
 1 cup Cucumber
 1 cup Arugula
 1 Lemon, juiced
 1 tbsp Extra-virgin Olive Oil
 1 dash Sea Salt
 1 dash Freshly Ground Black Pepper

Directions

1

Put edamame in a small bowl and set aside to allow it to thaw.

2

Chop kale, cucumbers, tomatoes and arugula. Put in a mixing bowl.

3

Drizzle with extra-virgin olive oil and lemon juice. Toss gently and plate it.

4

Slice avocado and drizzle with lemon juice. Lay the sliced avocado on top of the mixed greens and serve.

Green Edamame Salad
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