Edamame & Brown Rice Salad — Asian-Style Fresh Bowl

🛒 Ingredients

• #Salad Base;
• 1 cup brown rice — rinsed well.. 2½ cups water or vegetable stock
• 1½ cups shelled edamame — fresh or frozen, thawed
• 1 large avocado — peeled, pitted, sliced or cubed
• 1 medium cucumber — thinly sliced into half-moons
• 6–8 small radishes — very thinly sliced
• 2 cups baby spinach or bok choy — chopped
• 2 tbsp toasted white sesame seeds
• Dried seaweed strips (nori) — for garnish
• #Ginger-Sesame Dressing;
• 3 tbsp toasted sesame oil
• 2 tbsp soy sauce or tamari (gluten-free option)
• 1 tbsp rice vinegar.. 1 tbsp maple syrup
• 1 tsp fresh ginger — grated.. 1 clove garlic — minced finely
• 1 tsp lime juice.. Pinch of chilli flakes (optional)

👩‍🍳 Instructions

1. 1

   Cook the rice: Place rinsed brown rice and water in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer 30–35 minutes until tender and water is absorbed. Remove from heat and let rest covered 10 minutes. Fluff with a fork and let cool to warm room temperature.

2. 2

   Prep edamame: If using frozen, boil or steam 3–4 minutes until tender-crisp. Drain and rinse briefly with cold water to keep bright green.

3. 3

   Make the dressing: In a small jar or bowl, whisk together sesame oil, soy sauce, rice vinegar, maple syrup, ginger, garlic, lime juice, and chilli flakes until smooth and well combined. Taste and adjust — add more soy for saltiness, more vinegar for zing, or extra maple to balance.

4. 4

   Assemble the salad: In a large wide bowl, combine cooled brown rice, edamame, cucumber, radish, and spinach. Drizzle with about two-thirds of the dressing and toss gently to coat evenly.

5. 5

   Finish & serve: Gently fold in avocado last so it doesn’t mash. Top generously with toasted sesame seeds and seaweed strips. Drizzle with remaining dressing. Serve warm, at room temperature, or chilled.