For a more consistent meal, serve this salad with brown rice, like in a Buddha bowl.

INGREDIENTS

1 cup shelled edamame, frozen
miso ginger vinaigrette (see recipe)
1 English cucumber
6 cups seedless watermelon, diced
4 cups young spinach leaves, lightly packed
1 avocado, sliced
4 teaspoons black or white sesame seeds

NUTRIENT VALUES

Per serving
Fibre8 gSodium428 mgProtein9 gCalories519Total fat40 gCholesterol2 mgSaturated fat4 gTotal carbohydrate37 g

PREPARATION

1. In a pot of boiling water, cook the edamame for 2 minutes. Drain them, rinse them under cold water, drain them again and put them in a bowl. Add 1/4 cup (60 ml) of miso ginger dressing and toss to coat well.

2. Cut cucumber in half horizontally, then scrape seeds with a teaspoon. Cut the half cucumbers into thin slices on the bias. Arrange melon, spinach, avocado, edamame and cucumber on plates. Sprinkle with sesame seeds. Drizzle each 1/4 cup (60 mL) plate with remaining dressing.

http://www.coupdepouce.com/cuisine/plats-principaux/recette/salade-d-edamames-d-avocat-et-de-melon-d-eau