Cucumber edamame salad with spicy ginger dressing

Hello, sweater weather! Today, it arrived. But we’re in mercurial Colorado, and even if we weren’t, summer has a way of blazing in unexpectedly each autumn, if just for a quick dance among the turning leaves. All the more reason to make space within the comforting lineup of cozy crockpot meals and casseroles for light summery-style salads all throughout fall and beyond! Quick to prep, easy to vary, and wholesomely energizing, this one’s staying a regular for me.

Peppery arugula and radish are the perfect complements to cucumber and edamame in this zingy salad with spicy ginger dressing. As much as I don't like to admit it, I'm at an age where protecting bone health is really on my mind. I know there has been osteoporosis in my family, though not prevalantly. Perhaps more weighty, running is really important to me, to the point I do consciously work on moving from a place where I’m probably —definitely—a little too dependent on it for my happiness. Progress doesn’t mean giving it up before I have to, though, and while weight-bearing activities can help support bone density, I want to do all I can to support them for a lifetime with bone-building foods. Luckily there's a wealth of beautifully delicious foods to choose from, with edamame being up there at the top.

If you want to add a bit of warmth and coziness to this, just gently roast your shelled edamame. Consider adding avocado, kimchi, or both, for a satisfying lunch. A big thumbs up came my way after pairing it for dinner with rice and seriously succulent tofu steaks.  Like with most salads, you don't really need quantities--just throw in amounts you feel like, shake up the dressing ingredients in a jar and pour over. You do you, always. With this and with most things, it works out in the end. Happy weekend! xo

Quick, fresh and satisfying all year long!

Cucumber edamame salad with spicy ginger dressing
Approximately 6 side servings

For the salad:
1 English cucumber, thinly sliced
1 cup shelled edamame
2-3 small radish, thinly sliced
1 small bunch green onions, thinly sliced white and light green parts
1 cup-ish arugula
1 tablespoon toasted sesame seeds

Spicy ginger dressing
2 T oil of choice (I used Udo's)
3 Tablespoons rice vinegar
1 Teaspoon sesame oil
1 Tablespoon lower sodium tamari sauce
1 Teaspoon freshly grated ginger
1 Teaspoon maple syrup
1/2 Teaspoon Sriracha
1 Tablespoon lime juice

To prepare the dressing, whisk all ingredients in a small bowl (or shake in a sealed jar, my favorite).

Toss all ingredients in a bowl and drizzle with dressing, turning to coat. Enjoy!