Sesame, Ginger & Ponzu Salad

Sesame, Ginger & Ponzu Salad

This recipe is for a sesame, ginger & ponzu salad with plant-based proteins. The salad is made with cooked quinoa, chickpeas, edamame beans, cucumber, carrot, red pepper, spring onions, and avocado. The dressing consists of sesame oil, ponzu, rice vinegar, agave, lemon juice, and grated ginger. The cooked quinoa and edamame beans are mixed with the cubed vegetables and the dressing is poured over the top. The salad is finished with slices of avocado and garnished with sesame seeds. It's a nutritious and flavourful meal prep option packed with protein and fresh ingredients.

Serves: 2

40 minutes

Cook time

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Ingredients

Natalia

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Ingredients:

  • 3 tbsp sesame oil
  • 3 tbsp ponzu
  • 1 tbsp rice vinegar
  • 1 tsp agave
  • 0.5 a lemon
  • 1 tsp grated ginger
  • 600g quinoa (cooked)
  • 1 tin of chickpeas
  • 200g edamame beans
  • 0.5 a large cucumber
  • 1 large carrot
  • 2 red pepper
  • 5 spring onions
  • 1 avocado
  • Sesame seeds to garnish

🔄Natalia Rudin's Suggested Substitutes

Ponzu Soy Sauce Mixed With A Splash Of Citrus Juice
Rice Vinegar Apple Cider Vinegar or White Wine Vinegar
Agave Honey or Maple Syrup

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