Broccoli and edamame salad with soy vinaigrette

Try this delicious broccoli and edamame salad with a flavorful soy vinaigrette dressing. Packed with nutrients and bursting with Asian-inspired flavors!

Ingredients:

• 450g frozen shelled edamame (170g)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon soy sauce
• ¼ teaspoon ground cumin
• ¼ teaspoon ground smoked paprika
• ¼ teaspoon ground ginger
• Kosher or sea salt (to taste)
• Fresh cracked black pepper (to taste)

Instructions:

1. Heat the oven to 475° for roasting. Prepare a baking pan by lining it with parchment paper.
2. Defrost, rinse, and dry the edamame beans. Mix the edamame beans in a bowl with oil, soy sauce, cumin, paprika, and ginger. Spread the mixture evenly on the prepared baking pan. Roast in the oven for 10 minutes, then flip the beans and roast for an additional 10 minutes or until they are lightly charred. Let them cool down, season with salt and pepper, and then serve.

Summary:

• Calories: 772 kcal
• Fat: 26 g
• Protein: 71 g
• Carbs: 85 g
• Potassium: 4020 mg
• Magnesium: 424 mg