Quick, light, refreshing, flavorful, and fulfilling, my Edamame Salad checks all the boxes—including the most important one: eating to heal the cancer.
Edamame is filled with isoflavones, which have been shown to reduce and heal hormone-related cancers. Plus it’s a powerhouse of calcium, magnesium, fiber, folate, and omega-3s – nutrients essential for cancer prevention. With a low glycemic index, this plant-based Edamame Salad helps balance blood sugar levels, a critical factor in healing. (learn more here).
The zesty Ginger Shallot Dressing is loaded with cancer-fighting superfoods including ginger, garlic, and olive oil (learn more here), all known for their anti-inflammatory and healing properties. So, pour it generously and savor each bite of this immune-boosting, cancer-healing recipe!
Go big and enjoy fully!
Ingredients:
Bean Mixture
- 1 1/2 cups frozen edamame beans, thawed
- 1, 15 ounce can cannellini beans, drained and rinsed
- 3 Persian cucumbers, diced
- 1 jalapeño, thinly sliced (or less if you want it less spicy)
- 2 scallions, thinly sliced
- 1 bunch of cilantro, minced
- 1 tbsp toasted sesame seeds
- 1 avocado, diced
Ginger Shallot Dressing
- 1 small shallot, finely minced
- 1 tbsp ginger, grated
- 1 clove (or more!) garlic, grated
- Juice and zest of 1 lemon
- 1 tsp rice vinegar
- 1 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- Salt to taste
Directions:
- In a large mixing bowl add the edamame, white beans, cucumbers, jalapeño, scallions, cilantro, and sesame seeds
- Place the diced shallot in a bowl in cold water, and soak for 5 minutes (this lessens the onion taste and makes it more gentle)
- Add soaked shallot in a mason jar with salt, ginger, garlic, lemon zest and juice, vinegar, and mustard and allow to marinate for 5 minutes
- Add the oil to the vinaigrette mixture and mix thoroughly
- Pour the dressing over the edamame mixture and allow to marinate for at least 30 minutes before enjoying
- Serve on its own as a side, or on lettuce as a lettuce wrap