This salad was part of our dinner when we had the Sunday power outage. Even if you have electricity, this makes a great meal for a hot day. The edamame provides a great source of protein so this can be a main, if you prefer. I made a large amount to have leftovers for the next day (just don't dress the salad you aren't eating right away), but feel free to half it if you wish. I love seaweed, and love it, especially, in salads, but if you aren't a fan you can easily leave it out.
Umeboshe plum paste, used in the dressing is an amazing sweet, salty condiment, perfect for dressings, that is just 5 calories per teaspoon. If you can't find it, you can use miso instead.
Japanese Green Salad
1 package organic romaine hearts, chopped (or iceberg lettuce or other greens)
1 sweet bell pepper, thinly sliced
1 cucumber, sliced
1/4 cup wakame seaweed, soaked and drained
2 cups shelled edamame
Simple Sesame Dressing
1 tsp toasted sesame oil
1/4 cup tahini
1 tbsp. umeboshe plum paste (or miso)
1/2 cup unseasoned rice vinegar
Combine salad ingredients in a large bowl. Whisk together ingredients for dressing and pour desired amount over salad. Toss well.
This recipe has been shared with Urban Naturale's Plant-Based Pot Luck Link-Up Party and Vegetarian Mamma's Gluten-Free Friday.