1 12 oz. package frozen shelled edamame

2 cloves garlic

1/2 cup water

1/4 cup lemon juice

1 tsp salt

3/4 tsp ground cumin

1/8 teaspoon cayenne pepper (optional)

1/2 cup packed cilantro leaves (optional)

Salad Fixings: purple cabbage, kale, radish sprouts

Noodles: cucumbers, spiralized


Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain. 

Puree garlic in food processor until minced. Add edamame, water, cilantro, lemon juice, salt, cumin, and cayenne pepper; blend until smooth.

Spiralize the cucumber and add your salad fixings. Pour the dressing on top and serve. Salad bowls are great with quinoa or baked egg whites. Enjoy!


Health Coach Tip: Raw veggies, like cabbage, kale, and cucumbers, are full of live enzymes that help your body break down your food and use it as energy.

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