Shredded Beet and Edamame Spinach Salad
You won't miss the meat in this salad. Edamame, avocado and goat cheese make up the protein to keep you going long after eating this tasty salad. Tossed with a honey lime vinaigrette, this salad is simply delicious.
- 1 small conatiner baby spinach
- 1 large beet shredded
- 1 avocado sliced
- 1 cup edamame shelled
- 2 tbsp pistachios
- 1/4 package goat cheese crumbled
Start by preparing all the salad toppings. Cut the avocado in half, remove the pit and slice lengthwise. Remove the slices from the skin and set aside.
Grab a cheese grater, and carefully run the beets through the grater.
NOTE: Beets are messy to grate. I highly recommend inserting a tee-towel into the front of your shirt while grating the beets to avoid staining your clothes.
Dump the container of spinach in a large bowl. Toss with 1/4 cup of the honey lime vinaigrette (see recipe below). Divide the spinach into two bowls.
On each bed of spinach, add half of the avocado, half of the grated beet, half a cup of edamame, 1 tbsp each of pistachios, and half of the crumbled goat cheese.
If you don't have pistachios, pecans, pumpkin seeds or sunflower seeds would also work great.
The goat cheese measurement was an estimate. As far as I'm concerned you can never have too much cheese, so a little extra is always a good thing 🙂
Honey Lime Vinaigrette
Sweet and citrus-y, this vinaigrette is great in a tossed spinach salad, or in a quinoa bowl.
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- juice of one lime
- 1/8 tsp pepper
- 1/8 tsp cumin optional
Add all the ingredients into an air tight container and give it a good shake until well combined.
Yields 1/2 cup dressing.
Keeps in the fridge for up to a week.