Recipe and Photography by Ellie Yamanaka

When your salad game needs a remix, turn to this easy Sesame Edamame Salad. Rich in protein, with plenty of crunch, then topped off with a homemade creamy dressing, it’s just the jolt your leafy-green routine needs.

Start with your favorite salad greens and shelled edamame, which offers needed plant-based protein for a complete meal, as well as a slew of fresh vegetables and garnishes. Thinly sliced carrot, red bell pepper, Persian cucumber, and avocado give this salad an elegant feel while adding refreshing crunch and creaminess. Green onion and cilantro brighten the dish up even more with pops of flavor, while toasted sesame seeds tie everything together with a satifying nutty flavor.

From there, you’ll toss everything together in a truly next-level dressing, combining rich tahini with umami-packed coconut aminos, orange juice, smooth toasted sesame oil, tangy rice vinegar, and spicy grated ginger.

Pro-tip: Make a double batch of your dressing and save the extra to use as a marinade or to drizzle on veggie sides because, trust us, you won’t be able to get enough. You could even cook up some cubed tofu or tempeh in the extra dressing to use as the protein for your salad if you don’t have edamame around.

Sesame Edamame Salad Swaps:

Julienned zucchini, grated green or purple cabbage, or matchsticks of daikon radish make great additions to this Sesame Edamame Salad. And though the DIY dressing is absolutely worth it, you could also toss your salad in a premade option that’s Whole30 compatible, like Yai’s Thai Almond Sauce or The New Primal Sriracha Tahini Dressing.

Plant-Based Whole30 Sesame Edamame Salad
Photo Credit: Ellie Yamanaka
Plant-Based Whole30 Sesame Edamame Salad

Plant-Based Sesame Edamame Salad

If your usual salad is feeling stale, mix up your routine with this crunchy, colorful, and completely plant-based recipe featuring edamame, julienned vegetables, and a creamy, sweet, kicky dressing you’ll want to keep stocked at all times.
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Prep Time 10 mins
Total Time 10 mins
Course dinner, lunch, Salad
Servings 2 people



  • 1 1/2 cups edamame shelled
  • 2 cups 2 cups salad greens
  • 1 carrot julienned
  • 1 red bell pepper thinly sliced
  • 1 Persian cucumber julienned
  • 1/2 avocado sliced
  • 2 green onions sliced
  • 1/4 cup cup cilantro chopped
  • 1 tbsp toasted sesame seeds


  • 1 tbsp coconut aminos
  • 2 tbsp orange juice
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1 tbsp tahini
  • 1 tsp grated ginger
  • 1/8 tsp black pepper


  • ADD dressing ingredients to a jar and shake to combine.
  • ADD remaining salad ingredients to a bowl.
  • POUR dressing over salad ingredients and toss to combine.
  • ENJOY!
Keyword Plant-based
Tried this recipe?Let us know how it was!

Ellie Yamanaka

Recipe Developer and Food Photographer

Ellie Yamanaka is a food photographer and recipe developer who loves making simple, feel-good plant-based recipes that don’t compromise on taste or nutrition. She’s been making messes in the kitchen since she was 12, and after finishing university 10 years later, she decided to trade in her nutrition degree for a camera and a kitchen.

Published by Liz Parrent

Liz Parrent is Whole30's Senior Manager, for Whole30 Recipes content.She comes to Whole30 with over a decade of CPG and content marketing experience in the health and wellness space. Having been a part of Primal Kitchen's founding and pre-acquisition team, Liz holds a deep passion for the Whole30 community and the transformative power of a whole foods-focused lifestyle.