Salads · 25 min
Spicy Edamame Salad with Creamy Ginger-Peanut Dressing & Avocado
- 25 min
- 2–6 servings
- 588 kcal / serving
A bright, crunchy salad with creamy ginger-peanut dressing and avocado, perfect for a quick weeknight. The mix of edamame, cucumber, and romaine stays fresh and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 2 cupsedamame
- ½English cucumber
- 1 (1 inch) pieceginger root
- ¼ cuppeanuts, roasted unsalted
- 1red chili pepper
- ½ headromaine lettuce
- avocados
- red chili peppers
- English cucumbers
From the pantry: chili-garlic sauce, natural peanut butter, rice vinegar, soy sauce
Cookware
chef's knife · colander · cutting board · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- 2 cupsedamame
- ½English cucumber
- 1 (1 inch) pieceginger root
- 1red chili pepper
- ½ headromaine lettuce
- avocados
- red chili peppers
- English cucumbers
Pantry & dry goods
- ¼ cuppeanuts, roasted unsalted
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| edamame | 2 cups | 4 cups | 6 cups |
| English cucumber | ½ | 1 | 1 ½ |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| peanuts, roasted unsalted | ¼ cup | ½ cup | ¾ cup |
| red chili pepper | 1 | 2 | 3 |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Begin by filling a medium saucepan halfway with hot water, cover, and bring it to a boil.
- While the water heats, rinse and dry all produce.
- When the water boils, add the edamame and cook until tender, about 5 minutes; drain and rinse under cold water and let it drain well.
- Peel and finely grate or mince the ginger, then transfer it to a medium bowl.
- In the bowl with the ginger, whisk together peanut butter, chili-garlic sauce, rice vinegar, and soy sauce to form the dressing.
- Trim the cucumber and slice into thin rounds; drop them into the bowl with the dressing.
- Halve the chili pepper lengthwise, remove seeds and ribs, then thinly slice and add to the bowl.
- Cut the avocado in half, remove the pit, slice crosswise while still in the skin, and scoop the flesh into the bowl.
- Shred the romaine into thin strips and add to the bowl.
- Toss in the edamame and combine everything evenly.
- Roughly chop the peanuts and scatter over the salad when serving.
Two tips
- Prep ahead: wash and chop veggies up to a day in advance and keep in the fridge.
- Serving idea: serve the salad over a bed of greens or add sliced avocado on top for extra creaminess.
Nutrition per serving
- Calories
- 588 kcal
- Protein
- 32 g
- Carbs
- 41 g
- Fat
- 39 g
- Fiber
- 22 g
- Sodium
- 36 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.