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Edamame, Avocado and Rocket Salad

This Edamame, Avocado and Rocket Salad is a vibrant, nutrient-packed dish that’s perfect for a light lunch or side dish. Bursting with colour and flavour, it combines creamy avocado, peppery rocket (arugula), and protein-rich edamame beans in a fragrant sesame-soy dressing. Naturally vegan, high in protein, and full of fibre and vitamins, it’s a wholesome salad that’s as satisfying as it is healthy. Ideal for bento boxes, picnics, or a quick plant-based meal.  
Print Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Resting Time 4 hours
Total Time 8 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large handful of wild rocket arugula leaves
  • 100 g edamame beans shelled
  • 1 Tbsp Kikkoman soy sauce
  • 1 tsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp sesame seeds toasted
  • 1 small avocado
  • 3 spring onions scallions, finely sliced

Method
 

  1. Scatter the rocket leaves into a serving bowl.
  2. Blanch the edamame beans in boiling water for 3 minutes, then drain and rinse under cold water to cool. Add them to the bowl with the rocket.
  3. Cut the avocado in half, remove the stone and skin, then dice the flesh into bite-sized chunks. Add to the salad.
  4. Finely slice the spring onions and scatter them over the top.
  5. In a small bowl, whisk together the soy sauce, rice vinegar and toasted sesame oil.
  6. Pour the dressing over the salad and toss gently to combine. Sprinkle with toasted sesame seeds and serve immediately.