Laura is a Melbourne-based naturopath who is passionate about tasty, healthy food. She’s shared her delicious broccoli and edamame salad (served with salmon) below for us. Introducing Laura Gale x
More and more evidence shows that vegetables can prevent many diseases, especially those that are chronic and degenerative. It makes sense then, that the majority of our diet should be plant-based, including plenty of nutrient-packed veggies. This salad is a great starting point and the zingy dressing will make you forget it’s healthy!
The vibrant greens in this salad provide vitamins, minerals, and nutrients in abundance. Broccoli is bursting with vitamin C, edamame is a fantastic source of plant-based protein, and mint is an excellent inclusion to assist with digestion and may also assist with improving the nutrient absorption from the other ingredients. And that’s not even scratching the surface. The ACV and miso in the dressing are both gut-friendly fermented foods, providing therapeutic benefits, as well as a flavour explosion.
But what I love most about this salad is the colour: the vibrant greens of the edamame and blanched broccoli, through to the muted pale greens of the zucchini – all together it looks so fresh and bright. Top with a quality protein source and you’re good to go. The salad is also amazing with some soba noodles or extra rocket leaves mixed through, for those of you that are feeling extra hungry.
Serves 4 as a main, 6 as a side
4 fillets of salmon (also delish with tempeh, tofu, or chicken)
1 medium zucchini, spiralised/julienned/finely sliced into batons
1 cup of edamame (shelled and cooked according to directions on packet (about 2-3 cups of beans still in their pods)
1 whole broccoli cut into small florets (reserve the stem and slice finely after removing the tough outer layer)
1 small cucumber, sliced into half moons
1-2 handfuls of fresh mint, finely sliced
4 radishes, finely sliced
2 spring onions, chopped
A handful of snowpeas, chopped
Pickled ginger, black sesame seeds and lime wedges, to top
3 tbs extra virgin olive oil
1 tbs apple cider vinegar (try and pick up a raw, cold-pressed version that contains the ‘Mother’, I like Braggs brand – available from health food shops)
Rind of one lime
1 tbs lime juice (about one lime – rind it before you juice it)
1 tbs miso paste (feel free to leave this out if you don’t have it, but it definitely takes the dressing up a notch)
½-1 tsp maple syrup
Pinch of pepper (the miso is already quite salty so you won’t need more salt)
Cook the edamame in a medium saucepan according to packet directions. Once they’re done, remove from the pot using a slotted spoon and return water to the boil before adding broccoli florets (not stem), and blanch for 1 minute (or until bright green and slightly tender). Drain the broccoli and place in the fridge.
Once the edamame has cooled, shell the beans and place into the fridge with the broccoli to cool.
Spiralise/julienne the zucchini and add to your salad bowl (I have a julienne peeler that does a wonderful job of this).
Add in all the other salad veggies and, once cooled, the broccoli and edamame. Toss the salad to combine all the ingredients.
Cook the salmon to your liking.
Distribute the salad evenly onto plates. Top with a piece of salmon, a sprinkling of black sesame seeds, some pickled ginger and lime wedges.