Make this bright and refreshing Edamame Mango Salad for a quick and easy lunch or side dish. It’s made with protein-packed edamame, sweet and juicy mangoes, creamy avocado, and crunchy cucumbers tossed in a light, refreshing lime vinaigrette. You can meal prep a big batch to enjoy throughout the week for a refreshing lunch. This salad requires no cooking (maybe just boiling or microwaving the edamame), so you won’t be sweating over the stove in the summer heat.
Tips for the perfect salad
Make sure your mangoes are ripe! They should be slightly soft to the touch, and will give off a delicious fruity aroma. Ripe mangoes are very sweet and juicy, but if you cut them too soon, they will be hard and lack their sweet flavor.
Choose thinner cucumbers, like Japanese or Persian varieties. Avoid American cucumbers since these tend to have thick skins and lots of water and seeds. The cucumbers will release some water as they sit in the dressing, causing your salad to become watery and less crunchy.
For added nutrients and crunch in this salad, add nuts or seeds, like sliced almonds, pistachios, or hemp seeds.
Ingredients
Salad
- ¼ cup red onion diced
- 1 cup mango chopped
- 1 cup shelled edamame
- 2 cups cucumbers diced (about 4 small)
- 1 avocado diced
- ½ cup cilantro chopped
Dressing
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 small garlic minced
- ¼ tsp mustard
- ¼ tsp salt
- ⅛ tsp red pepper flakes or more to taste
Instructions
- WHISK together dressing ingredients until emulsified.
- OPTIONAL: Soak red onions in dressing for 5-10 minutes to mellow out the flavor.
- ADD all salad ingredients to a bowl. Pour dressing over, and toss to combine.
