Name: Thai Curry Coconut Udon Noodle Soup
Ingredients: 1 tablespoon maple syrup; 1/4 teaspoon sea salt; 2 cups arugula; 1 teaspoon sesame oil; 2 tablespoons sunflower seeds; 1 tablespoon sesame seeds; 1/2 cup edamame; 1/4 cup chopped papaya; 1/4 cup chopped raw beet; 4 cherry tomatoes sliced; 2 madjool dates pitted and diced; 1 rib of celery sliced thinly; 2 tablespoons of ruby red vinaigrette; 1/4 cup grapeseed oil (or other neutral tasting oil); 1/4 cup fresh ruby red grapefruit juice

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Try this Arugula and Edamame Salad recipe, or contribute your own.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 4

vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian

1 tablespoon maple syrup
1/4 teaspoon sea salt
2 cups arugula
1 teaspoon sesame oil
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1/2 cup edamame
1/4 cup chopped papaya
1/4 cup chopped raw beet
4 cherry tomatoes sliced
2 madjool dates pitted and diced
1 rib of celery sliced thinly
2 tablespoons of ruby red vinaigrette
1/4 cup grapeseed oil (or other neutral tasting oil)
1/4 cup fresh ruby red grapefruit juice

Carbohydrate 4.2221664058722 g
Cholesterol 0 mg
Fat 6.34471562309788 g
Fiber 1.69525005427979 g
Protein 3.34784999923147 g
Saturated Fat 0.67247406233543 g
Serving Size 1 1 Serving (31g)
Sodium 112.243828124716 mg
Sugar 2.52691635159241 g
Trans Fat 1.08924499980251 g
Calories 82 calories

salad

Toss all ingredients in a large bowl. Toss with two tablespoons of the vinaigrette and serve.Add all ingredients to a mason jar with a lid and shake well to combine.Unused portions of dressing will keep refrigerated for 1 week.

Arugula and Edamame Salad

Ingredients

Nutrition facts