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Green Salad

Preparation: 15 minutes.
Cook time: 5 minutes.
Servings: 4 servings


Cilantro, Miso, and Ginger Vinaigrette

50 g (2 cups) fresh cilantro (stems and leaves)

80 ml (1/3 cup) well-blended tahini (sesame paste)

15 ml (1 tbsp) finely grated fresh ginger

Juice of 2 small limes

15 ml (1 tbsp) white miso paste

15 ml (1 tbsp) maple syrup or honey

30 to 60 ml (2 tbsp to 1/4 cup) cold water

Salt and freshly ground pepper

For the Salad

200 g (1 1/2 cups) shelled frozen edamame

1 living Boston lettuce Gen V, leaves separated, washed, and dried

1/2 organic English cucumber Gen V, thinly sliced using a mandoline

Green part of 1 green onion, finely chopped

A few very thin slices of jalapeño pepper, seeds removed (optional)


Thanks to Christelle Tanielian for this recipe for an all-green salad with a lovely spicy touch!

Cilantro, Miso, and Ginger Vinaigrette

In a deep bowl with an immersion blender or in the bowl of a food processor, combine all the ingredients. Blend until you get a creamy but flowing vinaigrette. Scrape the sides of the bowl and add a bit of water if necessary. Taste and adjust seasoning as needed.


  1. In a pot of boiling water, cook the edamame for 3 to 4 minutes or according to package instructions. Rinse under cold water. Drain and set aside.
  2. On a large serving plate, arrange all the salad ingredients. Serve the salad drizzled with a few spoonfuls of the vinaigrette.


Add rice noodles or soba noodles for a more substantial salad.

Products used