Name: Cucumber, Edamame and Asparagus Salad
Prep time: 10 s
Cook time: 3 min
Total time: 10 min
Yield: 4
Cuisine: Cholesterol, Diabetes, Low FODMAP, Weight loss, Fibre-rich, Vegan, Vegetarian
Ingredients: Vegetables; Tofu and soy; 250 ml (1 cup) frozen shelled edamame350 g (approx. 16) asparagus; cut into sections (see Note)4 to 5 Lebanese cucumbers; diced2 green onions; chopped30 ml (2 tbsp) toasted sesame oilThe juice of one lemon (60 ml or ¼ cup)15 ml (1 tbsp) rice vinegar15 ml (1 tbsp) soy sauce15 ml (1 tbsp) Sambal Oelek (or sriracha)15 ml (1 tbsp) sesame seeds Note : For a low FODMAP option; use green beans instead of asparagus.

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Salade de concombres, edamames et asperges

An easy-to-prepare, delicious salad to accompany grilled meats on the BBQ!

Preparation 10 min

Cooking 3 min

Portion 4

Nutrition Facts (per serving)

Calories

150

Fat

Carbohydrates

Fibre

Protein

Sodium

240

Ingredients

250 ml (1 cup) frozen shelled edamame
350 g (approx. 16) asparagus, cut into sections (see Note)
4 to 5 Lebanese cucumbers, diced
2 green onions, chopped
30 ml (2 tbsp) toasted sesame oil
The juice of one lemon (60 ml or ¼ cup)
15 ml (1 tbsp) rice vinegar
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) Sambal Oelek (or sriracha)
15 ml (1 tbsp) sesame seeds

Note : For a low FODMAP option, use green beans instead of asparagus.

Preparation

In a bowl, cover the edamame with boiling water and leave to soak for 3 to 5 minutes before rinsing with cold water and draining.
Meanwhile, steam the asparagus for about 3 minutes, or until the asparagus is cooked but still slightly crunchy. Rinse and drain.
In a large bowl, combine edamame, asparagus, cucumber and green onions.
In a small bowl, mix all dressing ingredients with a fork, then pour over salad. Mix well and serve immediately.