Strawberry Avocado Crunch Salad
Serves 2
15 mins prep
15 mins total
This fuss-free Strawberry Avocado Crunch Salad combines crisp veggies, crunchy sesame sticks, and juicy fruit in one texturally exciting summer side dish or lunch! Vegan, Gluten-Free Option.
For the Salad:
For the Ginger Miso Dressing:
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Prep: Check the instructions on your frozen edamame, some brands can be eaten as-is, but most need to be cooked first. Cook the edamame according to package instructions; rinse with cold water until it cools to room temperature and set aside.
Make the Dressing: Add the oil, vinegar, sesame oil, sugar, and ginger to a small bowl or jar. Whisk or shake together until the sugar has dissolved, then add the miso and mix again until the dressing is emulsified. Set aside.
Combine: Add the edamame, cucumbers, strawberries, avocado, onion, sesame seeds, and mint to a mixing bowl. Pour the dressing over the salad and toss well to combine. Adjust any seasonings to taste, if necessary.
Serve: Serve immediately, or place the salad in the fridge for 15 minutes to chill and let the flavors mingle. Top with chopped sesame sticks just before serving, if using, so they don’t get soggy. Store any leftovers in the refrigerator in an airtight container for up to 5 days.
