edamame, lime, and sesame jar salad
Recipe from 15 Minute Vegan by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
This is a make-now-and-enjoy-later salad that looks as pretty as it tastes. This salad combines flavours of the East, including edamame, coriander, and lime for a refreshing lunch.
2 tablespoons frozen edamame beans
1 carrot, grated
small handful of fresh coriander (cilantro)
5cm (2in) piece of cucumber, finely sliced
6 cherry tomatoes, halved
juice of 1 unwaxed lime
small handful of baby spinach leaves
1 tablespoon sesame seeds
Glass jars are great for storing and transporting salads and snacks, perfect to store your made-in-advance creations. They look great too!
Add the edamame beans to a pan and pour over boiling water. Cook over a high heat for 4 minutes, then drain. Rinse in cold water to cool them down.
Add the carrot to the jar as a base layer and sprinkle over the coriander.
Add the cucumber over the coriander layer, then the tomatoes.
Spoon in the edamame beans and press them down gently.
Halve the avocado, remove the stone and peel it. Finely chop the flesh and add it to the jar. Squeeze over the lime juice.
Top with the spinach leaves – this way they will stay crisp without any moisture from the other vegetables. Sprinkle with the sesame seeds and place the lid on the jar. Refrigerate until you wish to eat the salad, then simply shake the jar to coat the salad in the lime juice.
Enjoyed this recipe?
All the flavour and texture of fish cakes – but completely vegan! These no-fish cakes are golden and crisp on the outside, while being fluffy and fragrant inside.
Creamy and gently spiced, this vibrant curry will transport you to warmer climates, wherever you are.