Cucumber Edamame Salad

4 Servings | 1 cup per serving

Ingredients:

• 1-12oz bag edamame, shelled*

• 6 mini cucumbers, sliced and halved

• 1 tsp sesame oil

• 1/4 cup coconut aminos

• 1/4 cup rice vinegar

• EBTB seasoning, to taste

• Red Pepper Chili Flakes, to taste (optional)

*Bag of shelled edamame can be found in the frozen section of most grocery stores. As the first step, defrost the shelled edamame according to package directions. Meanwhile, slice the cucumbers. At the bottom of a large bowl, combine the remainder of the ingredients. Add in cucumbers and edamame and fold to combine and make sure it is well coated with sauce and seasonings. Flavor increases as it marinates in the fridge.

To make a full lunch — I recommend adding in 4oz shrimp. This will add: 112 calories, 27.2g protein, .25g carbs, and .25g fat.

Nutrition | per 1 cup — calories: 133, protein: 10.25g, carbs: 15.25g, fat: 3.65, fiber: 9.5g

Nutrition | total recipe — calories: 533, protein: 41g, carbs: 61g, fat: 14.6g, fiber: 37.8g