| 14 | 15 | 595 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 1 |
| 1 medium | Carrots (grated) |
| 1/2 cup | Cucumber (grated, optional) |
| 1/4 avocado(s) | Avocado (sliced, optional) |
| 1/2 cup | Edamame (soybeans), cooked |
| 1 stalk(s) | Green onion, scallion, ramp (chopped) |
| 1/4 cup | Cilantro (coriander) (chopped) |
| 1/4 cup | Cashew nuts, raw |
| 1 tsp | Sesame seeds |
| 1 dash | Black pepper |
| 1 tsp | Rice vinegar (for dressing) |
| 1 tsp | Extra virgin olive oil (for dressing) |
| 1/2 tsp | Sesame oil (for dressing) |
| 1 tsp | Agave nectar (syrup) (for dressing) |
| 1 tsp | Tahini (for dressing) |
1. In a large salad bowl, combine the chopped carrots, cucumber, avocado, edamame, green onions, cilantro, cashews, sesame seeds and black pepper. Toss gently.
2. To make the dressing, add rice vinegar, olive oil, sesame oil, agave, and tahini into a small bowl or a mason jar if you are planning to save some of the dressing for later.
3. Mix well, adding a splash of water if needed to get to the desired consistency.
4. Pour the dressing over the bowl of chopped vegetables when ready to serve!
Edamame
are a great source of protein and contain calcium which is crucial for strong bones!
| Meat Alternative | 2.0 |
| Vegetables | 4.0 |
