Member recipe

Broccoli and edamame salad

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Cooking time

Prep: 5 minutes Cook: 10 minutes

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Serves 2

This broccoli salad is so nutritious and works beautifully as a fast side dish, light lunch or dinner. It is quick and easy to prepare, ideal as a quick and lazy after gym protein booster. It is vegan, gluten-free and high-protein, you won't believe this little plate of green contains 22g protein per serving.

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  • 200g broccoli, cut into florets
  • 120 shelled edamame beans
  • 1/2 red pepper, thinly sliced
  • 100g of mixed salad leaves
  • 1 small clove garlic, minced
  • 20g of roasted peanuts
  • 1/2 tsp roasted sesame seeds
  • 1 tbsp tahini
  • 1 tbsp peanut butter
  • 1 tbsp light soy sauce*
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • Pinch of salt
  • Pinch of pepper


  1. Cook the edamame beans in a pot of boiling water for 5 minutes, add the broccoli florets cook for other 2-3 minutes.

  2. Rinse the cooked edamame and broccoli florets with ice-cold water and drain well, set aside.

  3. Combine the maple sesame seeds, tahini, peanut butter, soy sauce*, lemon juice, maple syrup, salt and pepper in a small mixing bowl, mixing well.

  4. Place the all the ingredients into a large mixing bowl. Pour the dressing over the salad and toss gently to combine.

  5. Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.

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