Edamame Mango Salad
A vibrant, crunchy salad with the sweet juiciness of mango and the nutty protein of edamame, perfect for warm days and meal prep.
Ingredients
Salad Ingredients
- 1 cup Edamame (shelled, cooked and cooled, fresh or frozen) If using frozen, cook according to package instructions.
- 1 ripe mango (cubed) Choose one that gives slightly when pressed.
- 1 cucumber (diced) Consider removing seeds for crispness.
- 1 red bell pepper (diced)
- 1/4 cup red onion (finely chopped, optional) Omit if you prefer a milder flavor.
- 1/4 cup cilantro (or parsley if preferred)
- 2 tablespoons lime juice Add more if needed for taste.
- 1 tablespoon olive oil (or avocado oil)
- to taste salt and black pepper Season according to your preference.
- optional jalapeno or chili flakes Add for heat if desired.
Instructions
Preparation
- If using frozen edamame, cook it according to the package instructions, then rinse with cool water and drain well.
- Cut the mango and veggies into small, snackable pieces.
- In a large bowl, combine the edamame, mango, cucumber, red bell pepper, red onion, and cilantro.
- Squeeze in lime juice, drizzle with olive oil, add salt and pepper, then mix well and taste.
- Adjust lime and salt to your taste if needed.
Notes
Let the salad sit for 10 minutes before serving to allow flavors to meld. For meal prep, store in an airtight container in the fridge and consume within 2-3 days.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 21gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 6gSugar: 3g