Edamame Broccoli Wild Rice Salad
This healthy, protein-packed wild rice and broccoli salad is a great dish to make ahead of time. It works beautifully as a side dish or can stand alone as a nutritious and satisfying entree.
Servings: 4
Ingredients
For the Salad
- 2 cups cooked wild rice approx. 3/4 cup, 150 g uncooked
- 4 cups broccoli, cut into bite-sized florets and lightly steamed 400 g
- 1 red bell pepper de-seeded and diced
- 1/2 cup raisins or dried cranberries 90 g
- 2 cups shelled edamame, cooked 350 g
- salt and pepper to taste
For the Dressing
- 1/2 tsp sea salt
- 1 tsp garlic powder
- 2 tbsp fresh lemon juice 30 mL
- 4 tbsp tahini 60 g
- 2 tbsp maple syrup 30 g
- water to adjust consistency
Instructions
- Cook the wild rice according to package instructions.
- Steam the broccoli on the stovetop until cooked al dente, about 4 minutes. It should be be bright green and slightly tender but still crisp when it's ready. It will continue to soften once mixed into the salad.
- Add all salad ingredients to a large mixing bowl and mix well.
- Whisk the tahini dressing ingredients together in a small dish or shake in a jar, adding water 1 tbsp at a time until you reach your desired consistency. It should be thick and creamy but easy to pour. Season with additional salt and pepper, if needed.
- Add the dressing to the salad and mix well.
Notes
The nutritional information listed below is if you make 4 servings out of this. For 6 servings, each serving would provide 298 calories, 8.4 grams of fat, 14.6 grams of protein and 42 grams of carbohydrates.
To make this recipe stretch further, you can add an additional 1 cup of cooked wild rice. I've made it with 2 cups and 3 cups and both are good! If you're adding 3 cups of rice, you'll definitely get 6 servings out of this.
Store in the fridge in a sealed container for up to 4 days.
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 63g | Protein: 22g | Fat: 12g